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Monday, June 16, 2014

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.

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