This version of spiced buttermilk called Karmani is an instant solution if one is looking for a quick fix to serve over rice. The crunch of onions and the fragrance of coriander leaves is divine! This is a long forgotten traditional Konkani recipe shared by my friend Prathibha Konaje Tallur.


1/2 litre buttermilk

1 onion chopped fine

1 inch piece of ginger

1 green chilly

1 tbsp finely chopped coriander leaves


1 tbsp Ghee/ clarified butter

1 tsp Mustard seeds

1 dry red chilly

A pinch of Hing/ asafoetida

1 sprig of curry leaves


Grind the ginger and green chillies coarsely. Tip them into the buttermilk along with the finely chopped onion. Heat the Ghee in a pan. Add the mustard and after it splutters add the dry red chilly, hing and finally the curry leaves. Immediately pour the seasoning into the buttermilk. Add salt and coriander leaves and give it a good stir. Serve over hot rice.

Serves 2.

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