Smoked Buttermilk
From the Expert

Smoked Buttermilk

  • 500 gm
  • 1 no. or more as desired
  • a few sprigs
  • 1/4th bunch
  • 5 gm
  • To Taste
  • 2 gm
  • 2 gm
  • 900 ml or as required
  • as required
  • 5 ml
  • a pinch
  • 2 gm
  • 2 nos
  • 2 nos
  • 8 gm
  • 1 gm
  • 1 tsp
  • ¼ th cup
  • ¼ th cup
Method of Preparation
  • Whisk the curds, add crushed green chillies and ginger.
  • Add chopped mint leaves and coriander leaves.
  • Add salt, rock salt, cumin powder and water.
  • Blend all the ingredients using a blender.
  • Now take a pan and heat oil in it.
  • Once it is hot add asafoetida and mustard seeds.
  • As the mustard seeds start cracking remove from the flame and pour on top of the buttermilk.
  • For the Dhungar:
  • Take another utensil and a small steel bowl, place a bay leaf, on it place pieces of live coal and pour hot ghee over it, add cumin seeds and cover immediately with a lid to prevent the smoke from escaping.
  • The bowl with coal is then removed from the utensil (Keep aside) and Chaach is poured over it immediately, swirling it around so it captures the smoky flavor / aroma.
  • Refrigerate for 15 minutes / or more if desired.
  • Add ice cubes and serve chilled garnished with chopped coriander leaves and mint leaves.
  • Chef Tips:Curd and water used to make chaach should be very cold.

Image Courtesy : Reetu Uday Kugaji

  • 10 minutes
  • Refrigeration Time : 15 minutes
  • 4
  • Not Rated Yet
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