Peanut Curd Buttermilk


  • ½ cup peanut curd
  • 1 glass water
  • 3–4 curry leaves
  • ¼ tbsp mustard seeds
  • a pinch of asafoetida
  • sea salt to taste


Mix yogurt, water and blend well. Temper curry leaves, mustard seeds and asafoetida in a thick pan without oil and add it to butter milk. Season with sea salt.


Buttermilk can be made with other plant-based yogurts.

The flavorings can vary according to your preference, for example roasted cumin powder, ginger chili paste, mint and coriander, roasted whole cumin and asafoetida.

Serves 2