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Smoked Buttermilk
Ingredients
- 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
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