With the sun beating down on us with a vehemence it is only clever to keep us well hydrated through out the day and avoid venturing out into the hot sun.
I have started making this daily in the morning and keep it ready in the refrigerator as this is very simple, quick to make and also happens to be our favorite. Hubby Dear and FIL loves this buttermilk to bits.
Spicy Masala Buttermilk
Curd / Yogurt
Lemon juice (optional)
Curry leaves, finely chopped
Green chillies, finely chopped
Coriander leaves (for garnish)
In a blender, blend together curd, water, lemon juice and salt. Transfer to a serving Jug.
Heat a kadai with oil and temper with mustard seeds, asafetida, green chilllies, curry leaves and pour over the blended buttermilk.
Add and mix chaat masala powder, black salt and coriander leaves well into the buttermilk. Cool spicy masala buttermilk is ready. Refrigerate and serve cold in tall glasses.
Use Chilled curd and water for immediate use.
You can also grind coriander, curry leaves, ginger and green chillies to a paste and add it to buttermilk.
This Spicy Masala Buttermilk is off to my event FUN N SUN