Phanna Thaak is nothing but seasoned buttermilk. In konkani, phanna means seasoning and thaak means buttermilk. Buttermilk is nothing but the liquid left over from the churning of butter from cream. For more details check here (I just diluted the yogurt). Many people even now make buttermilk at home. Buttermilk is very healthy, as much of the fat is removed from it and also a source of calcium. The addition of asafoetida and ginger to it, helps in digestion.
This is a perfect drink for summer or after lunch.
Ingredients:
Take a big bowl and mix yogurt and water to get a uniform buttermilk. The consistency of the buttermilk is a personal choice. It can be thick or can be made watery. Now chop green chilli and ginger. Add this to the buttermilk. Smash the green chilli and ginger in the buttermilk using hands. This will help in infusing the wonderful flavor of ginger and the spiciness of green chilli (another alternative would be to make the paste of the green chilli, ginger and then add it to the buttermilk. This can be tried only if you want it to be more spicier). Filter the buttermilk to remove the green chilli and ginger pieces. Now add asafoetida and salt to taste. Mix it well. Add chopped coriander leaves.
For seasoning- heat oil and add mustard seeds. After it splutters add curry leaves. Add this to the buttermilk.Mix well (You can also skip the seasoning. It tastes equally good). Phanna Thaak is ready!!
Serve it after lunch or any time of the day! Above measurement serves two people.
Note: Another version of Seasoned buttermilk would be the garlic seasoning to the plain buttermilk. Very simple. Garlic lovers may like this!
This is a perfect drink for summer or after lunch.
Ingredients:
- Yogurt/Curd- 3/4 cup
- Water- 2 cups
- Green chilli- 1 (or more)
- Ginger- A small piece
- Asafoetida- A pinch or two
- Cilantro/Coriander leaves- 2-3 sprigs
- Salt- To taste
- Oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Curry leaves- Few
Take a big bowl and mix yogurt and water to get a uniform buttermilk. The consistency of the buttermilk is a personal choice. It can be thick or can be made watery. Now chop green chilli and ginger. Add this to the buttermilk. Smash the green chilli and ginger in the buttermilk using hands. This will help in infusing the wonderful flavor of ginger and the spiciness of green chilli (another alternative would be to make the paste of the green chilli, ginger and then add it to the buttermilk. This can be tried only if you want it to be more spicier). Filter the buttermilk to remove the green chilli and ginger pieces. Now add asafoetida and salt to taste. Mix it well. Add chopped coriander leaves.
For seasoning- heat oil and add mustard seeds. After it splutters add curry leaves. Add this to the buttermilk.Mix well (You can also skip the seasoning. It tastes equally good). Phanna Thaak is ready!!
Serve it after lunch or any time of the day! Above measurement serves two people.
Note: Another version of Seasoned buttermilk would be the garlic seasoning to the plain buttermilk. Very simple. Garlic lovers may like this!
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