A traditional Indian custom, is to drink buttermilk after the meal.  It has a cooling effect and at the peak of the summer season, it is recommended at midday.  In addition, buttermilk reduces Pitta and provokes the digestion process. Those with kapha disorders should not consume buttermilk in excess. It can be used as a cooling agent all year and in general, suits all constitutions.

There are two buttermilk recipes; the first one has a thicker consistency for the purpose of mixing with rice. The second buttermilk is a drink, having more water, plus extra salt and lemon.

INGREDIENTS

Buttermilk for rice

½ cup/130g full-fat plain yogurt

2 cups/500ml water

¼ tsp ginger, finely grated

½ – 1 tsp fine rock salt (as per taste)

¼ cup coriander, finely chopped

¼ tsp lemon juice (as per taste)

 

Buttermilk drink

½ cup/130g full-fat plain yogurt

4 cups/1-litre water

¼ tsp ginger, finely grated

1 tsp fine rock salt 

¼ cup coriander, finely chopped

½ tsp lemon juice

Preparation

1.  In an upright blender, add yogurt, fresh ginger and pour in water – blend for 20 seconds until well mixed.

2.  Pour into a pitcher, add salt, coriander and lemon juice – mix well to combine.

The first buttermilk can be mixed into rice for a quick meal, the second, drunk at the end of the meal.