Seasoned Buttermilk



Ethnicity
Indian

Type of Meal
Teatime, Party, Dinner

Type of Dish
Frozen or Chilled, Cool Beverages

Main Ingredients
500 ml butter milk or 200 ml curd, Cumin seed (Jeera) , Ginger, Green chilli (Hari mirch)

 
  Ingredients   Method
500 ml butter milk or 200 ml curd.
1/2 tsp each cummin & mustard seeds.
1 inch piece ginger
1 tbsp ghee or oil
1 stalk curry leaves
2 green chillies
salt and 1 tsp cummin seed powder
1 tbsp coriander
8-10 leaves mint
1 pinch asafoetida



  1. Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth.

  2. Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers,

  3. so that the juice mixes in the buttermilk and fiber remains in the cloth.

  4. Remove cloth. Pass 1 chilli, coriander and mint through.

  5. Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida. Pour into the buttermilk.

  6. Add crushed greens (the paste of chilli and coriander), salt and jeera powder. Chill before serving.

  7. An excellent post-lunch equaliser.