Seasoned buttermilk

Yield: 1 servings

Measure Ingredient
500 millilitres Butter milk or 200 ml curd.
½ teaspoon Cummin & mustard seeds.
1 \N 1 inch piece ginger
1 tablespoon Ghee or oil
1 \N Stalk curry leaves
2 \N Green chillies
\N \N Salt
1 teaspoon Cummin seed powder
1 tablespoon Coriander
8 \N Leaves mint; (8 to 10)
1 pinch Asafoetida

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

Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth.

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

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

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

Chill before serving.

An excellent post-lunch equaliser.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes