Buttermilk with Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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  • 2 cups - buttermilk from low-fat yogurt
  • 1 cup - cooked short grain rice
  • 1 stalk - curry leaves
  • 1 - green chilli
  • 1/2" piece - ginger
  • 1 - onion, sliced thinly
  • 2 tsp - coriander, finely chopped
  • 1/4 tsp - mustard seeds
  • 1/4 tsp - cumin seeds
  • 2 pinches - asafoetida powder
  • salt to taste

How to Make Buttermilk with Rice

  • Grate the ginger and put in a moist muslin cloth.
  • Twist into a pouch and rub into the buttermilk.
  • Cool the rice completely if it's hot.
  • Heat a tiny crucible or pan and add the seeds.
  • When they splutter, add the curry leaves and the chillies.
  • Add asafoetida and dip into buttermilk.
  • Add rice and refrigerate till well chilled.
  • Just before serving, add the onions and coriander.
  • Serve in individual bowls with lime or other pickles, if desired.