Pyaaz Curry Patta Chaach Recipe - Onion And Curry Leaves Spiced Buttermilk
Consuming onion is considered to be a natural remedy to protect against heat stroke, mix it with our good old chaach/buttermilk and its a match made in heaven to fight the heat stroke. Serve Onion Curry Patta Chaach along with Mixed Vegetable Sambar, Steamed Rice and Cabbage Thoran for a weekday meal.
Consuming onion is considered to be a natural remedy to protect against heat stroke, mix it with our good old chaach/buttermilk and its a match made in heaven to fight the heat stroke.
The addition of curry leaves/ curry patta in this Pyaaz Curry Patta Chaach Recipe lends just the right notes of spice to this rejuvenating and refreshing drink of buttermilk. You can serve it to surprise guests at home during any sunny day since it can be prepared with no hassle.
Serve Onion Curry Patta Chaach along with Mixed Vegetable Sambar, Steamed Rice and Cabbage Thoran for a weekday meal.
Try our other recipes which are prepared with buttermilk. It is a bliss in summer months and throughout the year for right digestion.
5 M
10 M
15 M
2 Servings
Ingredients
- 1 cup Curd (Dahi / Yogurt)
- 1/2 cup Milk
- 1/2 cup Water
- 1 Onion
- 15 Curry leaves
- 2 sprig Coriander (Dhania) Leaves , chopped
- Salt , to taste
- Black pepper powder , to taste
How to make Pyaaz Curry Patta Chaach Recipe - Onion And Curry Leaves Spiced Buttermilk
To begin making Onion Curry Patta Chaach recipe, get ready with all the ingredients. In a chutney jar, coarsely grind onion, curry leaves and coriander sprigs.
In a jug, mix all the ingredients including curd, water, milk, salt, black pepper, the ground onion and curry leaves.
Using an immersion hand blender or mixer, blend the Chaach until frothy.
Serve Onion Curry Patta Chaach recipe chilled topped with ice cubes to add to its coolness.
This chaach/ buttermilk recipe goes well with any weekday dinner idea or this buttermilk recipe can also be served when the guests arrive during hot summer daytime.
Serve Onion Curry Patta Chaach Recipe along with Mixed Vegetable Sambar, Steamed Rice and Cabbage Thoran for a weekday meal.
Sheetal Bhatt
I am Sheetal Bhatt, a development professional turned home baker and now a food blogger at theroute2roots.com. The food philosophy I practice is the one I have grown up with - ‘less is more’ and ‘we are what we eat’ and foods cooked at home were reflection of the same as well - simple, fresh and wholesome. Simple, earthy and soulful foods have always appealed me and some of the best foods I have had are ones at the homes of the communities I worked with in rural Gujarat. ‘theroute2roots’ is our effort to explore, celebrate and document the native food and craft traditions, particularly of Gujarat, the state we belong to. The need to photograph my bakes and the food I cooked for the blog also introduced me to the world of food photography, the craft that I am self-learning. Along with food blogging and learning food photography I continue to work as a freelance development consultant.
