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- Duration: 5 minutes
- Serves: 4 people
Spice Level: Low
An even consistency is the key trait of a perfect buttermilk. Unlike 'Lassi', this drink is almost as thin as water and is considered a trusted cooling agent and digestion-aide. The water-curd ratio of an authentic buttermilk is 6:1.
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Buttermilk is a pan-Deccan drink, preferred even today over any fizzy cola. The first two meals of the day, breakfast and lunch, are never complete without a tumbler full of this beverage. While it is an essential part of the Akki-Roti-Ellu-Pajji breakfast package that is popular across the Coorg region of the state, it has now also developed a standalone reputation. In Andhra Pradesh, it is savoured with rice as part of the main course. In Punjab, it is popularly known as ‘Chaach’. Traditionally, the term ‘buttermilk’ referred to the liquid that would be left over after extracting butter from churned dahi (curd). Today, rich dahi is used to make buttermilk directly.
- Curd (Dahi) (1 cup)
- Water (6 cups)
- Curry leaves (Kadipatta) (4-5)
- Yellow mustard seeds (Sarson) (½ tsp)
- Whole red chillies (Sabut lal mirch), broken (1)
- Green chillies (Hari mirch), finely cut (1)
- Salt (to taste)
- Oil (for tempering)
- Whisk the curd in a mixer-grinder for half a minute. Add the water and whisk again for a minute.
- Pour out in a vessel, cover with a lid, and set aside.
- For tempering, heat the oil in a pan. Add the sarson, kadipatta, and lal mirch. Stir till the sarson starts to splutter.
- Quickly toss the crackling mix over the buttermilk and cover it again.
- Once the flavours have seeped in (takes about 30 seconds), open the lid and add the green chillies and salt. Serve as a standalone drink or as accompaniment to Akki Roti and Ellu Pajji.
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