Spiced buttermilk is a Maharashtrian beverage prepared using curds. It is mildly spicy and tart and relished during a meal and goes well with Dal Tandlachi Khichdi, Masale Bhath, Pulaos or even as is. Posting a quick and easy recipe that’s healthy and delicious. In the earlier version the buttermilk has been tempered. Buttermilk has high levels of calcium, potassium and Vitamin B12 so go ahead and include it regularly in your diet. Now using this spiced buttermilk along with a few more additions we can prepare a simple yet delightful buttermilk kadhi / taakachi kadhi, recipe of which I’ll be posting as a separate post.
- 1 cup thick slightly tart curds to which approximately 1 1/2 cups of water is added OR as required and blended well
- 1/4th” piece of ginger
- 1 small green chilly (adjust to spice required)
- 1/4th tsp cumin seeds
- 2 sprigs of coriander leaves
- 1/8 tsp asafoetida
- Salt to taste
- Sugar to taste
- Finely chopped coriander leaves to garnish
- Grind ginger, green chilly, cumin seeds, 2 sprigs of coriander leaves to a smooth paste and add it to the blended curds. Add asafoetida, salt and sugar and blend thoroughly.
- Add chopped coriander leaves, mix well and serve chilled or at room temperature.
- Spiced buttermilk goes well with masale bhath, dal tandlachi khichdi and tastes great even as is.
- Add sugar only if the curds is tarter than you like.