Pacha Moru (Spiced Buttermilk)

Back when I was in Kerala, the traditional platter of food was something that I never gave much thought to. I mean, they were there on the table and I could take them or leave them as I chose.

Sort of like that.

Then I got married. To a rice-hater guy who also was used to some weird versions of certain curries and sides. One of which was this buttermilk thing that he seemed to like with rice.

Er. Notice the absence of the word Spiced here. That is how Mummy, my mother in law makes it - with just yogurt and salt - and that is something I was so not used to. So every once in a while, when a sudden whim takes hold of me, I would make my home version of the thing. 

And drink it. It is so refreshing. 

And reminds me of home.

I think I need to book a ticket and go home now. The Techie Man can take care of himself. Would be back guys.

What You Will Need:

1. Unflavoured Yogurt - 3/4 cup (I use low fat most of the time - unless I'm using homemade yogurt.)
2. Water - 3/4 cup
3. Shallots, sliced and crushed - 2 or 3
4. Green Chillies, crushed - 2
5. Fresh Ginger, crushed - 1/2 to 1 tsp.
6. Curry Leaves, crushed slightly - A sprig
7. Salt

On To the Cauldron:

Beat the yogurt till it is very smooth and creamy. Add water and mix well. 

Then just put everything else in and stir till well combined. 

If you are lucky enough to have an earthen pot with you, then store the drink in it or else just put in the fridge. (You can drink it right away too folks!). Remember that the longer you wait, the more the flavours would sweep in to the buttermilk. 

If you are queasy about things accidentally getting in your mouth while drinking something, strain before pouring them into serving glasses.