Buttermilk with Curry Leaves, Ginger and Mint

17 Oct

After a day in the hot sun or with a heavy meal, buttermilk feels like a blessing. Famed for its therapeutic, digestive properties, buttermilk is also delicious.

In India, traditional buttermilk is the liquid that remains after extracting butter from churned yogurt. Now that most of us use low-fat milk for making homemade yogurt, the easy substitute is a simple mix of yogurt and water.

Here is my recipe for this tasty cooling thirst-quencher.

You Need:

Yogurt – 1 glass
Chilled water – 1glass
Curry leaves – 10
Mint leaves – 10
Ginger – a few flakes
Roasted cumin powder – 1/2 teaspoon
Freshly ground pepper – 1/4 teaspoon
Asafoetida – a very tiny pinch (optional)
Salt – to taste

How To:

Put curry leaves, mint leaves, ginger in a blender. Make a paste (add a little water if required for blending). Then add yogurt, chilled water, roasted cumin powder, pepper, asafoetida and salt. Blend thoroughly for two minutes.

Serve in tall glasses garnished with roasted cumin powder and a curry leaf.

buttermilk-curryleaves