Spiced Buttermilk ( South Indian )

Chilled spiced buttermilk !!!!! That's a summer treat. I can have it all day.

Buttermilk is a popular drink in both North India as well as  South India but of course the recipes are different. 

Here is the South Indian style spiced buttermilk recipe. I shall soon blog the North Indian style buttermilk, the recipe of which, calls for roasted jeera powder and chat masala and a few more. 

Ingredients: 

• Curd - 1 cup
• Water - 2 cups (adjust water according to preferred consistency ) 
• Lemon Juice - 1 tbsp
• Fresh Ginger, minced - 1 tbsp
• Green Chilies, minced - 1 tbsp
• Cilantro - finely chopped - 2 tbsp
• Salt - to taste
• Oil - 3/4 tsp
• Mustard Seeds - 1/2 tsp
• Curry Leaves - 4-5
• Hing ( Asafoetida ) - 2 pinches

Directions: 

• In a blender, combine curds, water, lemon juice, ginger, green chilies, cilantro, salt and give them a few pulses just so all the ingredients are well incorporated. Adjust salt and keep aside. 
• Now for tempering, heat a little oil and sputter mustard seeds in it. Add curry leaves, hing and turn off the heat immediately. Add this tempering to the buttermilk. Mix well.
• Keep it in fridge till it is chilled and till all the flavors are well absorbed by the buttermilk.
• Serve chilled. If needed , add ice cubes before serving.

PS: In case you don't want curry leaves or mustard seeds to pop  in your mouth while drinking, you can strain and drink. The flavor must have already been absorbed.