Summer is at its peak. Already
crossed 40 degrees here and it’s very essential to be hydrated. These days, I have
been making a big batch of Buttermilk as a substitute to water, which aids in better
digestion too. With addition of ginger, cumin and curry leaf, besides an
enhanced taste, the goodness is known to be multiplied.
This spiced buttermilk is
definitely a thirst quencher this season.
Ingredients
1 cup homemade curds
1 tsp roasted cumin powder
¼ tsp chat masala (optional)
½” ginger
1 small green chili deseeded (optional)
Few fresh curry leaves
Salt to taste
2 cups cold water (more or less depending on how you want it)
Method
Blend everything well, strain and refrigerate. Stir before serving.
1 tsp roasted cumin powder
¼ tsp chat masala (optional)
½” ginger
1 small green chili deseeded (optional)
Few fresh curry leaves
Salt to taste
2 cups cold water (more or less depending on how you want it)
Method
Blend everything well, strain and refrigerate. Stir before serving.
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