Buttermilk 15 May

  • 1 cup thick yoghurt
  • 3 cups water (add more or less, depending on how thick or watery you want the buttermilk to be)
  • Blend the yoghurt and water, then add:
  • Salt and pepper to taste 
  • 1-2 sprigs of curry leaves 
  • 3-4 whole slit green chillies 
  • 1-inch piece of ginger, julienned

    Refrigerate overnight and drink through the next day or two, straining the buttermilk and leaving the other spice/herbs in the bowl to continue flavouring the balance buttermilk.
    By allowing the curry leaves, green chillies, ginger to ‘ marinate’ the buttermilk, all their flavours are infused into the buttermilk and you end up with a refreshing summer drink.
    If you don’t have access to curry leaves, you can substitute them with fresh coriander. I used both.

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