The name suggests that the recipe must be containing butter na milk but nope it doesnot contain any of these ingredients inside it. This is a summer drink which cools down body and refresh mind. It is very tasty and throat soothing. It also aids in digestion as well as contains good amount of calcium. It is an intricate part of north Indian food specially lunch specially in summers. Some even take it in winters too that's because of its fond. Rajasthan have special place for curd, raita, buttermilk, etc. North India have rich variety for milk and curd recipes in its culture.
Originally, buttermilk referred to the liquid left over from churning butter from fermented cream. Traditional buttermilk is still common in many Indian, Nepalese, Pakistani, and Arab households, but rarely found in Western countries. In India, Traditional buttermilk is called as Chaas in Hindi or Moru in Tamil or Taak in marathi. In Nepal, buttermilk is called mohi. It is a common drink in many Indian and Nepalese homes. It is served to family members and guests, and can be taken with meals or snacks. In many families, it is most popularly served with roasted maize. In the Arab world, buttermilk is called laban. It is a common beverage to be sold ice cold with other dairy products. It is popular during Ramadan, where it is consumed during iftar and suhur.
- Curd 1 cup
- Water 1 cup
- Black salt 1/4 tablespoon
- Black pepper powder 1/8 tablespoon
- Roasted cumin powder 1/4 tablespoon
- Roasted cumin seeds 1/4 tablespoon
- Crispy boondi 1/2 tablespoon
- Mint dry leaves 1/4 tablespoon
- Whisk the curd in a big bowl very well.
- Add water to it and whisk again.
- Now add black salt and black pepper powder and stir again.
- You can use a whisk or traditional beater or an electric beater for whisking or beating purpose.
- Now in a mortar pestle crush the roasted cumin seeds to the very little. If you donot have roasted cumin seeds you can roast them immediately on a pan or tawa and also grind them in grinder to make powder, this all will take two minutes. Before grinding donot forget to let it cool down. They can be stored both in seeds or powder form and used for other dishes too.
- Add roasted and crushed cumin seeds as well as roasted cumin powder in the mixture prepared.
- Buttermilk is ready but for garnishing and enhancing the joy of thid drink add some crispy boondi to this and dry mint leaves by crushing with hands.
- Serve chilled is best or add ice cubes to the servings individually.
- This can be drink normal and plane without any spice or herbs used.
Benefits of buttermilk or chaas or chhach:
- It aids in digestion.
- It is a stomach filler too.
- It is good source of calcium.
- It cools down body and mind.
- It is a good source of energy.