Traditionally , buttermilk is the liquid left behind after churning thick curd which lead to breaking down the curd into butter and liquid , the liquid know as buttermilk . The traditional buttermilkk Ideally buttermilk is made and kept in an earthen vessels , however I guess that's not always possible , so use a jug or bowl .
Today buttermilk as we now know it , is a blend of yogurt and water . Depending upon how thick you want your drink to be , you vary the water content . Every home has their own version of butter milk .If you like it sweet add sugar , if not you can have it salty , plain or infused with spice and herbs - which is the recipe I am sharing today , and the only way I drink my lassi .
1 mug thick curd
2 1/2 to 3 mugs water .
Salt and pepper to taste .
Mix the above well .
Add to the buttermilk :
1-2 sprigs of curry leaves .
3-4 whole green chillies with slits in them.
1" piece of ginger cut like match sticks .
Refrigerate overnight , and drink through the next day or two , straining the buttermilk and leaving the fresh ingredients in the bowl to continue flavoring the balance .
By allowing the curry leaves , green chillies ginger to ' marinade ' the buttermilk , all their beautiful flavors are infused into the buttermilk and you end up with a heavenly drink ! If you don't have access to curry leaves use can substitute them with fresh coriander .
A large bowl of this buttermilk lies in my fridge at all times , the flavors get better after 24 hours .
Buttermilk is a very healthy heat buster option
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