Curry Leaves with Butter Milk


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Curry leaves with butter milk is an innovative and healthy recipe with curry leaves blended with thin buttermilk and spices and also helps in controlling cholesterol. Relish this tangy green chutney with pakodas or any starters of choice as a dip.

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Preparation Time: 
Makes 4 to 5 servings
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1 cup curry leaves (kadi patta)
4 cups sour buttermilk
salt to taste (optional)

  1. Wash the curry leaves and grind to paste.
  2. Now add the butter milk to the paste and blend it.
  3. Serve it in the morning or evening.
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This recipe was contributed by sundk on 23 Dec 2010

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