If you are looking for a perfect thirst quencher, then this drink is the right choice. Traditionally this drink is made by adding crushed chillies, curry leaves and ginger directly in this. Since i dont like them to catch in my mouth whole, i just add the juice from them. This way you could get them in your mouth. You can mix them with rice and have too. It is perfect for summer.
Check out my seasoned buttermilk recipe too.
Preparation Time : 10 mins
Serves – 2 to 3
Curd / Yogurt – 1 cup
Water – 3 cup
Salt to taste
Asafoetida / Hing / Kaya podi – a pinch
For Spice Juice:
Curry leaves – 2 sprig
Ginger – 1 inch piece
Green Chilli – 1 small
Take curd, salt, asafoetida and water in a jug and use a beater or spoon to beat them so it mixed properly.
Take green chilli, curry leaves and ginger in a mortar and pestle or blender and crush them.
Now squeeze the juice from the mixture and add it to buttermilk.Mix this well.
You could add some more curry leaves if you like or just leave it as it is.
Put it in fridge for a hour or so and serve cold or serve room temparature.
|Take all your ingredients|
|Take a large jug or pot|
|Add yogurt in that|
|Pour some water|
|Add some salt|
|Add a touch of asafoetida|
|Take a beater|
|Beat them well or mix|
|When it is mixed up|
|Take a mortar or pestle|
|Add curry leaves, ginger and green chilli|
|Squeeze to remove the juice out of it|
|This is the flavourful juice|
|Add the juice to beaten curd|
|I added few curry leaves for presentation purpose,
You could leave it if you want