Smoked Buttermilk: A Refreshing Indian Summer Drink
12 minutes
715 reads
About Smoked Buttermilk: A Refreshing Indian Summer Drink
Beat the summer heat with a glass of incredibly refreshing Smoked Buttermilk! This invigorating twist on a classic Indian drink delivers a cool, smoky char balanced by fragrant spices, making it the perfect warm-weather beverage.The simple tempering of ghee, cumin, mustard seeds, and curry leaves adds layers of earthy aroma and a touch of savory complexity. A pinch of asafoetida provides that authentic Indian touch, creating a truly unique flavor profile.Learn the easy coal-smoking technique that infuses this healthy and delicious buttermilk with its distinctive smoky depth. It's a simple recipe guaranteed to impress!
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Recipe Time & More
Prep5 minutes
Cook7 minutes
Total12 minutes
Ingredients
Tempering
- 1/2 tbsp Clarified Butter or oil
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetida
- 5-6 Curry Leaves
- 1-2 Chillies green
Garnish & Smoke
- 1 tbsp Coriander chopped
- 1 tbsp Mint chopped leaves
- 1/4 tsp Chili Powder red
- 1 small cube Charcoal
Instructions
- In a blender, combine the curd, water, black salt, salt, and cumin powder.
- Blend until smooth and frothy.
- Heat the ghee in a small pan over medium heat.
- Add the mustard seeds and let them splutter. This releases their nutty aroma.
- Add the cumin seeds and asafoetida. Sauté for a few seconds until fragrant.
- Add the curry leaves and green chilies. Sauté briefly until the leaves wilt slightly.
- Pour the tempering over the buttermilk mixture.
- Stir in the chopped cilantro and mint leaves.
- Using tongs, heat a small cube of charcoal over an open flame until it is red hot.
- Place the hot charcoal in a small heatproof bowl.
- Carefully place the bowl with the hot charcoal on top of the buttermilk.
- Add 1/2 teaspoon of ghee, a pinch of red chili powder, and a pinch of cumin powder to the hot charcoal. This creates the smoky flavor.
- Immediately cover the bowl with a lid and let it smoke for about 2 minutes.
- Remove the bowl with the charcoal.
- Stir the buttermilk gently.
- Chill and serve in glasses.
Recipe Notes
Good To Know
- “Dhungar” is a technique of imparting a smoky flavour to a dish. After cooking, place a live coal in a small bowl, add ghee and spices, and let it smoke. Put this in the pot with the dish and tightly close the lid to trap the smoke.
Expert Tips
- For a richer dhungar flavor, try using coconut oil or mustard oil instead of ghee.
- Experiment with different spices for the dhungar, such as cumin seeds, dried red chilies, or cloves.
- Be cautious when working with live coals and ensure proper ventilation.
Storage Instructions
- Store leftover buttermilk dishes in an airtight container in the refrigerator for up to 2 days.
- The smoky flavor from the dhungar might diminish over time.
Also See
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Recipe Nutrition
Calories: 105kcalCarbohydrates: 4gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 260mgPotassium: 36mgFiber: 2gSugar: 1gVitamin A: 206IUVitamin C: 36mgCalcium: 132mgIron: 2mg
Mehek Desai
Articles: 17
6 Comments
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Looks so appetizing! Thank you for posting.
Absolutely delicious! Can’t wait to try it.
Absolutely wonderful! Can’t wait to make it.
Excellent buttermilk. Loved your detailed explanation.
Mehek it is excellent you have shown in a systematic way
Wow, This is quite unusual for the buttermilk recipe. Quite innovative Mehek. Welcome to the Plattershare community. Keep sharing your recipes.