Spicy Buttermilk

29 Mar

Talimpu Majjiga.

Home made yogurt is blended with water to make buttermilk. A tempering is prepared with cumin, mustard seeds along with green chiles, curry leaves and cilantro. Then buttermilk is churned along with tempering. This spicy buttermilk is often served chilled during summer months.
Makes: 2 Servings of Spicy Buttermilk.


Plain Yogurt 1 Cup
Water 1 Cup
Green Chiles 1
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 2
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Remove the seeds inside the green chile to reduce the heat.
Wash and finely chop cilantro.
Wash and tear the curry leaves.

Heat oil in a small pan, add cumin seeds and mustard seeds.
When mustard seeds start to splutter, add green chiles, curry leaves and cilantro.
Remove from heat and let it cool to room temperature.

In a deep vessel, pour yogurt, water, lemon juice, above tempering and salt.
Churn all the contents thoroughly with a whisk.
Pour onto serving glasses and serve spiced buttermilk chilled.
Notes: Make sure to adjust the water consistency according to the preference.

Suggestions: Adjust the spice with green chiles. Use a blender to thoroughly blend yogurt and water. Then stir in the tempering for a quicker process.
Variations: You can also avoid tempering if you wish. A small piece of ginger can also be added for extra heat.
Other Names: Spicy Buttermilk, Talimpu Majjiga.

4 Responses to “Spicy Buttermilk”

  1. Jay March 30, 2010 at 11:01 am #

    Very intriguing, sounds like a must try. I’m following you dear…drop in at my blog sometime.

  2. varsha c March 31, 2010 at 8:31 am #

    wow let me make my summer cool by havin dis

  3. S. Meyyappan April 6, 2010 at 9:22 am #

    very good drinkk to face summer

  4. radha sriram May 4, 2010 at 2:11 am #

    if yogurt is taken along with a pinch of hing and salt it reduces gas troubles

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