Last week I was making vegetables in buttermilk and got hungry in the middle of cooking. I made myself a salad and poured some of the buttermilk sauce over it, which turned out to be a very nice dressing. This week I made a smaller amount of the sauce specifically to use as a salad dressing.
The dressing is based on the sauce for majjiga pulusu.
- 1/4 long green chilli pepper
- 2 Tablespoons fresh grated coconut (not dessicated)
- 1 Tablespoon fresh coriander/cilantro leaves
- 2 Tablespoons Greek yoghurt
- 1/2 cup buttermilk
Make a paste of the chilli pepper (including seeds and lists), the coconut, and the cilantro. In another bowl, beat the yoghurt into the buttermilk until it is smooth. Add the chilli-coconut-cilantro paste to the buttermilk-yoghurt mixture and beat until mixed. Add salt to taste.