Spiced buttermilk in tall glasses! Refreshing and cooling you to the core… does that sound inviting?

Well it is certainly the best thing you can have at this time of the year… especially if you live an a place that turns blisteringly hot.

Beat the Heat with Spiced Buttermilk!

Yes, it is absolutely the best way to cooling your system from within…

And this buttermilk will also be an ideal welcome drink for your guests. Can you imagine them walking in from the heat and receiving this amazing summer cooler? There are others such as the aam panna that is equally refreshing, but this one takes the cake for it’s sheer ease of putting it together.

Everybody has access to the ingredients. There is a surprise element here… a lime leaf or two! Keep your eyes peeled for fresh limes that might arrive with the leaves intact. Or when you walk around the block. The leaves stay good for a couple of days in the fridge.

The Video Recipe

Another thing to note is that you can grind the coriander, curry leaves, lime, chilli and ginger in advance, but store the mixture in the freezer, set in ice cube trays until you need them.

At that point, simply whip it up with curds/yoghurt and water. Add salt and sugar and there, it’s ready!

Spiced Buttermilk

Recipe by Sheetal RabindranCourse: BeveragesCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Enjoy this refreshing spiced buttermilk and feel the body thanking you for it! You can leave out the ingredient you can’t find or don’t like.

Ingredients

1/2 cup coriander leaves
Few curry leaves
1 chilli
1/2 cm ginger, peeled
1 lime leaf
1/4 tsp salt
1/2 tsp sugar
1/3 cup curd/ yoghurt

Directions

Grind the coriander leaves, curry leaves, chilli, ginger and lime leaf.
Add salt and sugar. Store in the fridge till needed. If making a day in advance, store in freezer.
Add curds and water and mix well.
Serve in tall glasses.

Notes

In case you want to retain the white colour of the curd in your drink, just grind the lime leaf, chilli and ginger together. Chop the coriander and curry leaves finely. Add it as you mix the curd and water together.