Tempered buttermilk is a Maharashtrian beverage prepared using curds. It is mildly spicy and tart with a tinge of sweetness 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. Buttermilk has high levels of calcium, potassium and Vitamin B12 so go ahead and include it regularly in your diet. Buttermilk along with the addition of cumin and ginger is an excellent digestive agent. A variation in regular recipes does give rise to additional recipes as well a different yet delectable flavour to the basic recipe.

RECIPE :

Ingredients

  • 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 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

For the tempering :

  • 1 tsp melted ghee
  • 1/4th tsp mustard seeds
  • 1/4th tsp cumin seeds
  • 1 dry red chilly broken into pieces( minus the seeds)
  • A pinch of turmeric powder
  • 6 curry leaves
  • 3 cloves of garlic crushed

METHOD :

  • 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.
  • In a seasoning pan heat ghee, add mustard seeds, when they splutter add cumin seeds, they’ll crackle immediately, then add crushed garlic cloves, stir till golden then add dry red chilly and curry leaves, stir well, switch off the flame and add a pinch of turmeric powder. Pour this seasoning over the blended buttermilk.
  • Tempered buttermilk goes well with masale bhath, dal tandlachi khichdi and tastes great even as is.