Spicy buttermilk is served after a heavy meal in most of the restaurants in India. Every restaurant has different way of making it. I tried and tried to get the taste which I liked. Finally I zeroed it on this recipe which we always liked.
Ingredients:
2 cups buttermilk
1″ piece ginger
2-3 green chillies
Salt
1-2 strands coriander leaves
Method:
Add finely chopped ginger, coriander leaves, chilies and salt to buttermilk (Alternatively, blend/grind all the ingredients together). Add sufficient water to make it thin. If needed a pinch of asafoetida(hingu) can be added.
Serves : 1-2
Preparation time : 5min
simple and best
wow this is to nice otherwise i always prepare roohaafza but this is awesome next time going to serve this only
Thank you
Hello shilpa,
Can you please give me the receipe for dabeli, primarily a gujarathi snack?
hi shilpa,
another variation if u are a lover of onions then add a small one while blending the buttermilk or alternately fine grate it
ah! what yummy taste and it also improves the medicinal value as the onion counters the effects of the LOO ie., the hot dry prominant winds of the summers specially in the nothern india.
love chars
This is a fantastic recipe. Very delicious and useful especially in severe delhi summers.
I may give a sweet one. Curd and sugar and water and ice cubes plus a two or three cardomoms (Elu) mised in the mixy gives a superb drink godi lassi.
hi
I visit your site regularly…i must say u choose ur receipe very carefully and love the fact that u experiment them before recommending them.
I was wondering if u have any recipes for vegetable juices.
thanks
sandhya betnag
Try it with some lemon grass(two-three strands) for a tangy flavour and also pleasant green pista colour. Only pass it through a sieve to remove the roughage of lemon grass before serving.
hi 2-3 curry leaves will add to flavour,some people dont like to chew these things while drinking buttermilk,in that case grind all these ingredients,add to buttermilk and serve,or add ,then sakhe it well and serve
I love your website! Do you have a cookbook published, or all of your recipes in a bound book version? I would love to buy it. I live in Ga, on a farm, we have lots of cow milk- FRESH notpastuerized- real eggs, lots of vegetables. In the summer I rarely go to the store, as we are for the most part vegetarian, and only eat a chicken every now and then, (a local real chcken!!) I really like your recipes, keep up the good work, I love the spicy buttermilk!!
Shilpa: Thanks Vicki for kind words. So far I have not published any book, may do it in future.
Hello everyone, I’m new to this and thanks to the person who opened this blog. I’m making every possible recipe i can get here.
I love spiced buttermilk. Especially in b’lore its almost everyday of summer we had buttermilk. Its usually called Neeru majjige in our home. I usually grind ginger,corriander leaves, curry leaves, chilli and nimbu ras with the buttermilk. After the flavouring is done u can drink it like that only if u like or just filter all the ingredients and add tadka and Njoy……..
Hi Shilpa,
Add pinch of ieera powder(cumin powder) for diffrent taste .It digests food and normalizes digestive system.
Regards
PADMA
i agree with Padma. pinch of jeera powder gives nice flavour.
But, i & my husband are grateful to you SHILPA, for all your knowledge, recipes, humbleness, detailed photos instructions & tips. please continue the good work you are doing now. Its worth more than winning any award…
Hi there,
I am from Rajasthan and we take buttermilk in summers in a different way. here it goes:
Add blacksalt, little dry mint (crushed; it is optional). heat little ghee in a very small size kadai ( which could go into the vessel having buttermilk) when its hot, add a pinch of asafoetida and cumin seeds, immediately put the kadai into buttermilk and cover with a plate (it will make a sizzling noise). let it rest for 5 minutes or so. then serve it. It has an exotic aroma and is very good for digestion. try it!!
Hi,
I am from chennai.. I’ll make butter milk in a differeny way..
Blend the curd first then add your chooped green chilly/ginger/corriader leave/ onion grass.. Heat a small pan add butter to it and add asafoetida nd cumin seeds and add it to butter milk…