Spicy Warm Buttermilk | How to make Spicy Warm Buttermilk

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By parul shirazi
Created on 16th Jan 2016
  • Spicy Warm Buttermilk, How to make Spicy Warm Buttermilk
Spicy Warm Buttermilkby parul shirazi
  • Spicy Warm Buttermilk | How to make Spicy Warm Buttermilk (7 likes)

  • 0 reviews
    Rate It!
  • By parul shirazi
    Created on 16th Jan 2016

About Spicy Warm Buttermilk

A great way to enjoy a traditional drink with an extra punch of flavours.

Spicy Warm Buttermilk is one dish which makes its accompaniments tastier. With the right mix of flavours, Spicy Warm Buttermilk has always been everyone's favourite. This recipe by parul shirazi is the perfect one to try at home for your family. The Spicy Warm Buttermilk recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Spicy Warm Buttermilk is 20 minutes and the time taken for cooking is 15 minutes. This is recipe of Spicy Warm Buttermilk is perfect to serve 2 people. Spicy Warm Buttermilk is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Spicy Warm Buttermilk. So do try it next time and share your experience of cooking Spicy Warm Buttermilk by commenting on this page below!

  • Prep Time20mins
  • Cook Time15mins
  • Serves2People

Video for key ingredients

  • How to make Coconut Milk

Spicy Warm Buttermilk

Ingredients to make Spicy Warm Buttermilk

  • 100 ml yogurt
  • 100 ml water
  • 200 ml coconut milk
  • 2 dry red chillies
  • 6-8 curry leaves
  • 1" lemongrass
  • 1/2 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/4 tsp chilli powder
  • 1/4 tsp pepper powder
  • Small pinch of asafoetida/hing
  • Salt to taste

How to make Spicy Warm Buttermilk

  1. Whisk the yogurt and water together and set aside.
  2. Heat the ghee in a pan, add the mustard seeds, hing and red chillies, let the seeds begin to sputter, add the washed and dried curry leaves and lemongrass.
  3. Pour in the coconut milk, season with red chilli powder and pepper, add salt.
  4. Let it come to a simmer, blend in the yogurt and water mix. Bring it to a boil, then cool to drinking temperature and serve warm.
My Tip: If you don't like the asian curry flavour of lemongrass, you can substitute it with ginger.

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