I have started enjoying the process of making homage dahi or yoghurt. It’s therapeutic to an extent. The satisfaction of putting jars of fresh yoghurt in the refrigerator and then waiting to cut into the thick chunk…it’s hard to define or describe in words. It’s enjoyed by my family. Lately I have started to make buttermilk for the family. It’s great for the stomach. In Ayurved it’s considered good for digestion. To make it more beneficial and digestible I have started to spice up with a homemade spice mix. This 13 ingredient mix is delicious. I sprinkle it on my yoghurt too and can add on various other dishes including dosas!
Ingredients
1 bowl of washed mint leaves
1 bowl coriander leaves
1 bowl curry leaves
1 bowl brahmi( since I had them in my terrace garden. You can use other herbs or skip it)
4-5 tbsp cumin
1 tsp peppercorns
1 tsp carom/ ajwain
1 tsp rock salt / kala namak
1/4 tsp hing
1 tsp ginger powder
1 tbsp garlic powder
1 tbsp mustard seeds
4-5 tbsp Himalayan salt
Method
1. Wash and dry the green leaves. Sun dry or put into the microwave until they are crispy to touch.
2. Roast all the other ingredients until they are lightly toasted and are crisp. Cool
3. Grind all into a nice fine powder. Store in a dry container.
4. Add 1/2 tsp in a glass of buttermilk and whisk well. Heat oil and add few mustard seeds. When they pop, add a pinch of chili powder and pour on to the buttermilk. Relish delicious, flavorful and digestive mix of spices.
