TEMPERED BUTTERMILK

Buttermilk is a cool and savory drink, an end product of making butter. In the days when people kept cows and buffaloes in their backyards for family’s milk requirement, surplus milk was first made into yougurt and then churned with hand churners, to take the butter out. The liquid left over from this processes is used to make the tempered buttermilk, mattha which is good for soothing an upset digestion. It is lower in fat than yogurt.

INGREDIENTS:

2-3 Cups Butter milk

2 teaspoon Ginger-Garlic and Green Chilli Paste

½ teaspoon Cumin- Mustard Seeds

1 Sprig of Curry Leaf

1 tablespoon Oil

Fresh Chopped Coriander

Salt as per taste

METHOD:

 STEP 1 – For tempering, heat oil in a tempering pan.

STEP 2 – Let crackle cumin-mustard seeds,curry leaves and add the ginger-garlic chilli paste. Saute well and switch off the gas.

STEP 3 - Now cool it and pour it in the buttermilk, add salt as per taste and mix well. Add chopped coriander and shill it for 10-15 minutes and serve.

             Serve with lunch as a side dish in summer and feel refreshing. This can be served with pulao and biryani also.

             NOTE: You may add 5-6 crushed mint leaves for better taste.