Ukad

Takatali Ukad

Ingredients:
2 cups Sour Buttermilk
Rice flour
3-4 Garlic Flakes
1 inch piece of Ginger
3-4 Green Chilies
For tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Asafetida Powder, ½ tsp Turmeric Powder
3-4 Curry Leaves
1 tbsp oil
Salt to taste
Cilantro for garnishing


Method:
1) In a nonstick pan, heat 2 tbsp oil. Temper with Mustard seeds, Cumin Seeds, Asafoetida Powder, Turmeric Powder, curry leaves and green chilies. Add crushed garlic and Ginger. Stir for 10 seconds. Turn heat on medium. Then add Buttermilk and keep stirring until it starts boiling. If you stop stirring in between, it will start curdling.
2) Once buttermilk starts boiling, add salt to taste. Start sprinkling rice flour and keep stirring with other hand. Remove all the lumps with the spoon. If you put rice flour in one time, it will definitely give lumpy texture to Ukad. So sprinkle 1 tbsp rice flour at a time, let it dissolve it buttermilk, then put another spoon.
3) After few minutes, buttermilk mixture starts thickening. Keep the required thickness to the ukad. Cover with the lid and let it cook for couple of minutes. Garnish with Cilantro, serve hot.

Note:
1) The above is original version of Ukad. You can do it by other method. Mix rice flour with buttermilk and make medium thick paste without having any lumps. Add required amount of salt. Then do the tempering process, not heat should be on medium. Add buttermilk mixture to it and start stirring. Remove all the lumps. Cover pan with lid and let it cook for 2-3 minutes.
2) Some people like very thick consistency. Increase the amount of rice flour for that. Once Ukad is done, gently knead it with little oil and serve hot.

Labels:
Buttermilk, buttermilk recipe, ukad recipe, Maharashtrian Ukad, ukadichi recipe