Ginger Butter milk (Ingi more)

Ginger Butter milk - Preparation time 5 mins
One of the favourite drink during hot chennai summer. We can always change the taste of buttermilk by adding different spices to the buttermilk. We don't like when curd is too sour. Refrigerate when it is fermented and smell of curd comes. Refer making of curd.


Ingredients:-

Curd - 1 cup
Water - 1 cup
Coriander leaves - 1 tsp (washed and finely chopped)
Ginger - 1/2 inch chopped to fine pieces
Asafoetida - 1 pinch
Salt - to taste (I always use rock salt for cooking).


Preparation method:-
In a small pot add the curd and mash with a ladle to make it to thick paste.
Add the water and mix well. I use the traditional wooden maathu (buttermilk churner) to make thin buttermilk.
Using filter remove any aadai or creamy texture.
Now remove the skin of ginger, chop to small pieces and crush.
Add this to buttermilk along with chopped coriander leaves, hing(asafoetida) and salt. Mix well.
If you make with freshly fermented curd this will be most delicious and tempting drink.
Surely you won't stop with one glass.