Smoked buttermilk is a refreshing and a typical Indian drink recipe you can have in your meals. Smoked or Smoking is a cooking method which is quite popular in India and is known as “Dhungar method“. This buttermilk is a rich and spiced drink which you can not miss in your meals.
Before moving to the recipe details, Let me tell share some basics about buttermilk.
What is buttermilk?
Buttermilk is very refreshing Indian Drink or summer drink recipe that is made from curd. It is actually a fermented dairy drink. Buttermilk is the liquid left behind after churning butter out of cultured cream. Buttermilk is commonly known as “chach” or “chaas” in India.
common usage of buttermilk
Buttermilk can be drunk straight, and it can also be used in cooking. Buttermilk reacts with rising agents So you can use buttermilk in making cakes. Buttermilk can be used to make marination for any tikka and kebabs. There are also few Indian curry recipes which usually made from buttermilk base.
Health benefits of buttermilk Helps calm the stomach after a spicy meal clean the fats Great for dehydration good source of calcium Reduces blood pressure Reduce cholesterol Improves digestion
We drink buttermilk every day. We actually can’t imagine our meal without buttermilk. For every day, We prefer plain buttermilk which is made from just 2 ingredients – curd and water. Occasionally, I do make Spiced buttermilk or Smoked Spiced buttermilk for a special occasion.
A smoked method is one of my favourite cooking methods because it instantly gives a rich, nice aroma and a unique taste to the recipe.
What is Smoking/Dhungar?
Dhungar is an ancient technique of smoking and infusing the flavour of burnt charcoal smoke into a dish. You can use this method for the pulaos, Dals and Biryani too.
Ingredients to make smoked buttermilk
There are very basic ingredients to make Smoked buttermilk. Curd and water are the hero ingredients. Ginger, green chili, black salt, chat masala, cumin powder are the main ingredients to give the “chatpata and spicy” taste to the recipe. You can even apply the smoke method to the plain buttermilk.
So, how to make Smoked buttermilk at home?
Take a mixing bowl and add ginger, green chilli and salt to your taste. Also add chaat masala, Cumin powder, Coriander powder and whole cumin.
Add curd and whisk really well. Make sure the mixture is lump-free.
now, Take an aluminum foil and prepare a small cup. Place this cup on the curd mixture. Place a few fresh curry leaves inside the cup.
Now, Place the piece of natural lump charcoal directly on top of a gas burner. With the heat on full, burn the charcoal directly over the flames, turning the charcoal around using long tongs, so the flames reach all sides of the charcoal. The charcoal might spark a little but I have not found this to be a problem.
Once the coal is ready use the tongs to transfer the hot coal into the center of the cup.
Take a teaspoon of clarified butter or ghee and drop this over the hot coal. The coal will immediately start emitting a dense white smoke. have the lid ready and quickly cover the saucepan or dish. (do this part outside the kitchen windowsill, apart from not wanting to set the fire alarm off, the smoke can leave a smokey aroma in the kitchen for a day or two)
Leave it for 30 to 45 mins.
After that, Remove the charcoal and a foil cup. Trash the curry leaves. Wash your aluminum foil cup as you can reuse this cup.
Once the cup is removed, Cover again with lid and refrigerate the mixture.
For serving, Take a serving glass and fill the glass half with curd mixture.
Add chilled water and enjoy.
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Print Smoked Buttermilk recipe Smoked buttermilk is a refreshing and a typical Indian drink recipe you can have in your meals.
Course Drinks Cuisine Indian Prep Time 10 minutes Total Time 10 minutes Servings 4 glass Author Priya Prashant Equipment mixing bowl A small piece of Charcoal Ingredients 2 cups curd salt to taste ¼ tsp cumin 1 tsp ginger, grated 1 tsp green chili chopped ½ tsp chaat masala a pinch of black salt a pinch of coriander powder optional 2 cups chilled water for serving for smoke 1 small charcoal 4-5 curry leaves 1 tsp ghee / clarified butter Instructions Take a mixing bowl and add ginger, green chilli and salt to your taste. Also add chaat masala, Cumin powder, Coriander powder and whole cumin. Add curd and whisk really well. Make sure the mixture is lump-free. now, Take an aluminum foil and prepare a small cup. Place this cup on the curd mixture. Place a few fresh curry leaves inside the cup. Now, Place the piece of natural lump charcoal directly on top of a gas burner. With the heat on full, burn the charcoal directly over the flames, turning the charcoal around using long tongs, so the flames reach all sides of the charcoal. The charcoal might spark a little but I have not found this to be a problem. Once the coal is ready to use the tongs to transfer the hot coal into the center of the cup. Take a teaspoon of clarified butter or ghee and drop this over the hot coal. The coal will immediately start emitting a dense white smoke. have the lid ready and quickly cover the saucepan or dish. (do this part outside the kitchen windowsill, apart from not wanting to set the fire alarm off, the smoke can leave a smokey aroma in the kitchen for a day or two) Leave it for 30 to 45 mins. After that, Remove the charcoal and a foil cup. Trash the curry leaves. Wash your aluminum foil cup as you can reuse this cup. Once the cup is removed, Cover again with lid and refrigerate the mixture. For serving, Take a serving glass and fill the glass half with curd mixture. Add chilled water and enjoy. Video Recipes like this delicious buttermilk, Mango mint soda Aam panna recipe – tangy and sweet Raw mango summer drink Mango mastani recipe Malai lassi recipe Mango lassi recipe Spiced pineapple mocktail
hope you will like it . Have a great day ahead!
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