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!

Ingredients:

1quart buttermilk
1 1/2 quart water
8 green chillies
2"ginger
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