Quintessential buttermilk (நீர் மோர்) also known as 'salt lassi', is
the traditional Indian cooler for summer. In our village home, my grand-aunt used
to churn butter from curds using the traditional blender (மத்து) in
a mud pot, making rhythmic churning noise. Children used to fight for little butter
and the left over butter milk would be flavored and distributed to all. This buttermilk
used to be fresh and taste just wonderful. Buttermilk is also made along with ‘panakam’ (பானகம்), a jaggery based cooler on Sri Rama Navami (ஸ்ரீ ராம நவமி) day.
Even today, one can witness good Samaritans serving free buttermilk during summer
Ingredients: (Serves two)
Fresh curds – 1 tumbler or 200ml
Salt – to taste
Asafoetida – a pinch (பெருங்காயம்)
Dry ginger powder – a pinch (சுக்கு பொடி)
Pepper powder – a pinch
Black salt – a pinch (இந்துப்பு)
Roasted cumin powder – ¼ teaspoon
Water – 1 tumbler or 200ml
Curry leaves – a few
Coriander leaves – chopped, ½ teaspoon (optional)
Method: Mix curds, salts, asafoetida, cumin powder, dry ginger powder,
pepper powder and water in a vessel. Refrigerate for 15 minutes. Later blend
the mixture using a hand blender or electric blender, till the mixture froths.
Pour into tall glasses. Top with coriander leaves and curry leaves, and serve
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|Buttermilk (நீர் மோர்)|
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