Plain buttermilk, how to prepare plain buttermilk (mor / chaas) at home. Plain Buttermilk is very good for health. It is way more healthy than spiced buttermilk since we use tempering there. For plain buttermilk, you can add salt or black salt. For extra flavor, try adding a pinch of cumin / jeera powder and asofeotida. We south indian like to add few curry leaves too 🙂
The best thirst quencher for this summer is buttermilk / mor other than tender coconut water / elaneer. People on diet can carry buttermilk to office. You can drink it at a gap of one hour. It will keep you fresh. But try to remove the malai formed while blending it. There are two ways to prepare buttermilk, use blender or buttermilk churner (thayir mathu). I have tried both the methods at home. Blender will do the work fast in just few seconds and churner will take some time and handwork. All you have to do is take few cups of curd and blend it along with water.
Prepare fresh buttermilk everyday and keep it in refrigerator if you like it chilled. Other than curry leaves, you can also add chopped coriander or mint leaves to buttermilk. The whole combination makes it more healthy and refreshing.
This recipe is one among the series of products I shot for Ancient Cookware. The other recipes are Chettinadu Mutton Curry, Dindigul Chicken Biriyani, Hyderabadi Veg Dum Biryani, Village Style Chicken Curry & Mint Peanut Chutney. Ancient Cookware’s products are so unique and amazing. Their Clay curry pots can be used in the oven, stove top or direct fire. The pots are unglazed and 100 % Eco Friendly, totally free of any toxic materials or lead. I have tried their curry pots (7-inch, 8-inch, 9-inch, 10-inch), small biryani pot and yogurt pot. Those who wish to buy products from Ancient Cookware, let it be indian pots or any products from their store, can avail a discount of 5 % by using coupon code : Preeti. You need to use this code at the time of checkout.
I have given the steps for curing the clay pots and also did a video which you can refer. Before using a Clay Curry Pot, wash it with a mild dish-washing liquid or water and rinse them well. After blotting dry with a kitchen towel, fill the pot with a few cups of rice stock water / kanji vellam or plain water and let it soak overnight. On following day, empty out the water and wash it again.
With a kitchen towel, wipe it and then grease with a generous amount of coconut oil or gingelly oil both inside and out. Put the pot on stove top and slowly bring up the heat until up to medium for about 5 minute. Let the pot cool completely, refill it with rice stock water or plain water and leave it overnight again. This procedure should be repeated for 3-4 days. After that, the pot can be used to cook.
Some of the other summer special drinks recipes shared in my blog, Badam Pisin Sharbat, Thandai, Ragi Koozh, Vellari Pazham Sharbat and Homemade Nannari Sharbat. If you are looking for more varieties of juice / drinks, then do check my post. If you try any of my recipes, then do share your feedback with us.
Plain Buttermilk Recipe
- 2 cup curd / yogurt
- salt to taste
- 1 tbsp chopped coriander
- water – according to your need
- To prepare a simple buttermilk, take 2 cup yogurt and churn with either wood churner or blend it in a mixer grinder. Add enough water and salt to taste. For additional flavors, you can add chopped green chilies, coriander leaves and 1 tsp grated ginger.