This recipe comes from the Ladakh region of North India. The staple food of Ladakh is barley and wheat which is consumed during the winter months. Rice which earlier used to be a luxury item is now part of the Ladakhi diet and is consumed during the summer months. Tangthur is made of buttermilk or yoghurt added with some green vegetables for taste. It is usually served with Paba a porridge made of roasted barley flour for breakfast during summer… It can be served with rice as well.


250 ml thick yoghurt

A small bunch of mustard greens

A small bunch of chives or the greens of spring onion


1 tbsp mustard oil or ghee


Wash and boil the mustard leaves till they are soft. Drain and chop. Keep aside. Whisk the yoghurt and add 250 ml water to it. Add salt and the chopped mustard greens. Heat the oil or ghee in a pan. Drop in the chives or finely chopped spring onion greens and roast for a couple of minutes. Drop it into the yoghurt. Mix thoroughly and serve with Paba or rice.

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