Traditionally spiced buttermilk is an essential for Kerala lunch, which when loose can be used as a drink and when thick, used as a curry. Vegetables like harry melon, cucumber can be added when used as a curry.
During autumn, the nature goes through drastic changes from hot to cold. That makes body difficult to adjust and can easily imbalance vata. Spiced buttermilk is a good recipe during this season. It supports vata, pitta and Kapha; helps to improve digestion and supports with mineral and calcium balance. This recipe has medicinal values in acidity, ulcer, fissure in ano, haemorrhoids, IBS, indigestion and many more disorders.
Serves: 4-5 persons
– Buttermilk – 500 ml/ 2 cups (At room temperature)
– Shallots – 4-5 (optional)
– Chopped fresh Ginger – 2 teaspoons (chopped)
– Garlic: 3 cloves (chopped)
– Turmeric powder – ¼ teaspoon
– Mustard – ¼ teaspoon
– Fenugreek – a pinch
– Curry leaves: 3 springs
– Salt (As per taste)
– Coconut Oil: 2 teaspoons
Step 1: Heat coconut oil in a pan, add mustard and fenugreek seeds and close the lid.
Step 2: Once the mustard seeds are popped out, add ginger, garlic, curry leaves, shallots and continue sauté for 1-2 minutes. Add turmeric powder & salt. Mix them well.
Step 3: Then add buttermilk and stir. Stir continuously until the steam comes through the spatula. Stop cooking before it boils. This will take around 5-7 minutes. After removing from stove, stir for a few more minutes and serve warm on cold days and cold on warm days.
Cucumber, zucchini, harry melon, winter gourd, carrot, pumpkin, beet root, etc can be used.if you are looking for a pink ‘curry’, beetroot would be a good option.
Cut 300 g of vegetables as 2 cm cubes and cook in 300 ml of water until soft. Add to the pan once you have finished step 2 of cooking spiced buttermilk.
Spiced buttermilk can be used as a drink for morning or afternoon tea or as a curry for rice! Yum!!