Buttermilk with Curry Leaves, Ginger and Mint

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

In the pic above: yogurt, freshly ground pepper, mint leaves, chilled water, curry leaves.

How To Make Buttermilk with Curry Leaves, Ginger and Mint:

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.

Notes:

Looking for other summer drinks? Try: