Prep 2 mins
Cook 1 min
For those of you, who drink buttermilk with salt, this version gives it a zip. If you have never drank buttermilk, try this recipe using whatever is left-over in the carton. It is so cooling and light. This is a South Indian drink that is offered to guests on hot summer days. Making this drink is based on your personal preferences for the various ingredients and you can tinker with the quantities of the spices.
- 1⁄2 cup buttermilk
- 1⁄2 cup water
- 1 piece fresh ginger, peeled and grated (small piece)
- 3 sprigs cilantro, stems removed
- 1⁄4 teaspoon cumin seeds (optional) or 1 pinch cumin powder (optional)
- 1 dash pepper
- salt, to taste
- 1 teaspoon lemon juice
- If using whole cumin seeds, dry roast them lightly on a dry skillet until dark brown. Pound or powder them coarsely. Use a pinch of this powder and save the rest for use in Indian curries or something else.
- Bruise the cilantro with the salt to bring out its flavor.
- Shake or whisk buttermilk and water together. Add grated ginger, cumin powder (if using), pepper, cilantro/salt mixture and lemon juice. Mix well.
- Make it a little frothy by pouring from one cup to another in a swift motion. A hand blender can also be used. This drink is usually not as frothy or thick as a lassi.
- If you desire a thicker, frothier consistency, blend buttermilk with ice and then add the other ingredients. Do not add the water.
- This drink is supposed to be watery. The amount of ginger and cumin is a personal preference. Add as little or as much as you desire.