Summer was late coming to Seattle. But ever since it got here a few weeks ago, we’ve been hiking almost every weekend. With so many gorgeous vistas from hill tops and trails through patches of wildflower blooms, we’re spoilt for hiking choice here in Washington. And I am ever thankful to live in such a beautiful place.
We went on a steep hike over the long weekend. By the time we made it back down, we were exhausted, dusty and sore. And thirsty! This buttermilk drink was the perfect antidote to the heat and quenched our thirst.
While South Indians consume buttermilk year round, it is more popular in summer. When you have no AC, a tall cup of buttermilk cooled in a clay pot brings welcome respite from the summer heat.
The term buttermilk is normally used for the liquid that is left over after butter has been churned out of the milk. The same term is used in South India to refer to yogurt thinned with water.
This savory buttermilk ‘cocktail’ may possibly be the easiest recipe ever!
- 2 cups plain yogurt
- 3 cups water
- 3/4 teaspoon salt or to taste
- juice of 1/2 – 1 lime
- 1 thai green chili, quartered lengthwise
- 1 clove garlic, minced (optional)
- 1/4 cup chopped cilantro (optional)
- lime wedges to garnish
- Using a spoon, smoothen the yogurt by stirring well.
- Make a quick garlic extract by putting pressed garlic in a bit of hot water and squeezing the juice out of the clove.
- Add the garlic ‘juice’ to the yogurt along with water and the remaining ingredients.
- Mix well and let stand for a few minutes for the flavors to mingle.
- Pour over ice cubes into tall glasses.
- Garnish with a lime wedge and serve.