Tangtur
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A cool, tangy mix of curd or buttermilk with chopped greens and vegetables, served with paba.
Region: LadakhOccasion: Everyday meal, especially in summerTime: 15 minServes: 4Vegetarian
Ingredients
- 2 cups thick curd or buttermilk
- 1 cup chopped greens, such as spinach or mustard leaves, blanched
- 1 small onion, finely chopped
- 1 small radish, grated (optional)
- 1 green chilli, chopped (optional)
- Salt to taste
- Coriander leaves
Method
- Blanch the greens for a minute in boiling water, squeeze out the water and chop finely.
- Whisk the curd or buttermilk until smooth.
- Mix in the greens, onion, radish and chilli with salt.
- Chill for 15 minutes and serve with paba or khambir.
History
Curd and buttermilk from cows, dzo and yaks are basic foods in Ladakh, and tangtur is a simple traditional way to eat them with fresh summer greens.
Significance
Paba with tangtur is one of the classic combinations of Ladakhi home cooking.