Kinnauri Chha
A thin, tangy buttermilk soup thickened lightly with gram flour and tempered with cumin, sipped as a light meal in the cold, high-altitude Kinnaur region.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Pot
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 6 g
- carbs
- 9 g
- fibre
- 1 g
- protein
- 5 g
- calories
- 110 kcal
Instructions
- 1
Whisk the gram flour into the buttermilk until completely smooth with no lumps.
- 2
Heat the ghee (clarified butter) in a pot. Add the cumin seeds and let them sizzle.
- 3
Add the green chilli and turmeric. Stir briefly.
- 4
Pour in the buttermilk mixture. Stir continuously as you pour.
- 5
Bring it to a gentle simmer on low heat. Stir often so it does not curdle.
- 6
Simmer for 12-15 minutes until it thickens slightly.
- 7
Season with salt and garnish with coriander. Serve warm.
Chef's tips
Keep stirring and use low heat only, as buttermilk can split easily if boiled too fast.
Ingredient substitutions
- buttermilk → yogurt thinned with water
Storage
Refrigerate for up to a day.
Reheating
Reheat gently on low flame, stirring frequently.
Common mistakes to avoid
- •Boiling on high heat, which curdles the buttermilk.
Serving suggestions
Cooked Kinnauri Chha?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Himachal Pradesh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
