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4 Serves
16 Mins
In a mixing bowl, whisk together the buttermilk and a splash of water until smooth.
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MoroccanVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
96 µg / 400 µgCalcium
1499 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
179 mg / 420 mgPhosphorus
1151 mg / 1,250 mgPotassium
2148 mg / 4,700 mgSodium
639 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
2 g / 28 gSugar
56 g / 50 gSaturated Fat
7 g / 20 gCholesterol
78 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Heat the vegetable oil in a small saucepan over medium heat.
Add the cumin seeds and curry leaves to the hot oil, allowing them to sizzle for a few seconds until fragrant.
Pour the tempered spice mixture into the buttermilk, season with salt and pepper, and stir well before serving.
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