Summer has come early to San Francisco this year; sometimes it feels like it never left. With climate change looming, this is not as good news as it might seem. But let’s not worry our pretty little food-blogging heads about this just yet and cool off with this yogurt beverage.
Spiced buttermilk: Neeru majjige
This is another specialty from the southern state of Karnataka from my friend Rashmi. Just think — instead of reaching for a sugary soda you could cool down with a tall glass of spicy yogurty neeru majjige. Better to taste and way better for your body.
Spiced Buttermilk (Neeru Majjige)
- A cup of yogurt
- A cup to cup and a half water
- Quarter inch ginger
- Half a green chili
- Few sprigs cilantro
- Quarter teaspoon salt
Simpler than simple. Blend all the ingredients together. Strain it. Squeee–eeee-ze the green remains dry. The mixture is a pale green, the squeezing will drip delicious light green drops on it. Refrigerate for half hour if you like.
Garnish with a sprig of cilantro, or like I did, a cilantro flower from the garden.