Prep 5 mins
Cook 15 mins
This is a basic Indian buttermilk recipe. You can make one of the two variations or eat it as is on the side with rice and curry. It is popular in the southern regions of India.
- 10 cups homogonized milk
- 1⁄2 cup sour cream (don't use light sour cream, use the real thing!)
- 1 onion, chopped finely,optional
- 1 tomatoes, chopped,optional
- 2 green chilies, chopped finely,optional
- 2 tablespoons vegetable oil, optional
- 1 pinch mustard seeds, optional
- 2 slices ginger, sliced finely and then pounded well,optional
- 6 curry leaves, optional
- 1⁄2 teaspoon turmeric, optional
- salt, optional
- Boil milk, stirring constantly.
- When one or two bubbles appear, take off the heat.
- Do not bring to a full boil.
- When it has cooled down to room temperature, put 1/2 cup of sour cream in it.
- Cover with a clean dish towel and let sit on the counter for 2-3 days.
- When set, refrigerate.
- Can be kept for 2-3 weeks.
- This can be used as a side dish to rice and curry or you can make one of the following 2 variations with it: Variation#1: Put enough buttermilk to fill a soup bowl.
- Add raw chopped onion, tomato and green chillies.
- Stir and serve as a side dish to rice and curry.
- Variation#2: In a saucepan, heat the vegetable oil, add the onion, ginger, curry leaves, chillies salt and turmeric.
- Cook until onions are tender and golden brown.
- Add this to about half of the prepared buttermilk.