Tuesday, November 26, 2013

Phanna Tak (Seasoned Buttermilk)

While we were discussing the menu for Satyanarayan pooja, my husband came up with this idea of Phanna tak. This drink being more popular during summer, I didn't think people would enjoy with temperatures in the 30's (F). This was the first time that I had tried this and made just one pitcher. Even before lunch was served, this was all gone and everyone was asking for refills! I assured everyone that they would get a pitcher of "Phanna Tak" for every potluck if we were invited!


1quart buttermilk
1 1/2 quart water
8 green chillies
salt to taste
2 tsp fresh lemon juice
2 tbsp finely chopped coriander leaves
2 tsp oil
2 tsp black mustard seeds
10 curry leaves
1/2 tsp hing (asofetodia)

How it's made:

In a pitcher combine buttermilk and water. Blend green chilies, ginger and salt in a blender with 1/4 cup water. Strain and add liquid to buttermilk. Stir with lemon juice and coriander leaves.
In a "Phanna Davlo"or skillet, heat oil. Add mustard seeds. When it splutters, add curry leaves and hing. Add seasoning to buttermilk.

Refrigerate for minimum of 2 hrs. Serve cold.

Makes: 8-10 servings

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