Pudina Buttermilk Recipe
Pudina Buttermilk, a refreshing North Indian beverage, perfectly complements any summer meal. With the cooling effect of mint and the digestive benefits of cumin and ginger, this drink is light yet full of flavor, making it a fantastic side dish for lunch or a standalone thirst-quencher.
Ingredients
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 1 cup |
| Mint Leaves (Pudina) | 2 sprigs, chopped |
| Ginger | 1 inch, chopped |
| Cumin Seeds (Jeera) | 1/2 teaspoon, roasted & ground |
Preparation and Nutritional Information
| Prep Time | Cook Time | Total Time | Servings | Cuisine | Course | Diet |
|---|---|---|---|---|---|---|
| 10 mins | 0 mins | 10 mins | 4 | North Indian | Appetizer | Vegetarian |
Instructions
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Churn the Curd: Start by placing the curd in a narrow-mouthed utensil or glass and churning it until smooth. You can use a handheld churner, blender, or mixer for a faster, creamier texture.
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Adjust Consistency: Add water to the curd, then churn again. If the curd is not very thick, you may adjust the water to reach your desired consistency for buttermilk.
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Add Flavorings: Stir in the chopped mint leaves, ginger, roasted cumin powder, and a pinch of salt. Mix everything thoroughly so that the flavors blend well into the buttermilk.
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Chill and Serve: Transfer the Pudina Buttermilk to the refrigerator for cooling. When it’s perfectly chilled, serve it alongside your lunch for a refreshing, healthy drink.
Tips:
- Pudina Buttermilk is best served fresh and chilled.
