CURD, BUTTER MILK, SPICED BUTTER MILK & INCHI THAYIRU

 Butter milk and inchi thayiru are two essential items in a sadya. Curd is the  basic ingredient for the other three and the recipes are  simple.

1.  CURD

INGREDIENTS

1. Full cream milk - 1 litre

2. Curd - 1-2 table spoon

METHOD

1. Heat milk in a pan. When it starts boiling, reduce heat and cook well stirring continuously for 5-6 minutes. Allow to cool. It should not be too hot or too cold.

2. Smear the inside of a bowl (glass/ceramic) with curd. Pour milk into it , cover and allow to stand for 10-12 hours. If the room temperature is low, cover the bowl with an old sweater or blanket.

2. BUTTER MILK

Add a cup of ice water to the curd and beat using an egg beater (or in a mixie with wipper blade). Butter gets seperated and settles on the top. It is taken out, washed 2-3 times and stored. What remains is butter milk or pacha moru.

3. SPICED BUTTER MILK

This is prepared by adding crushed ginger, chilli, curry leaves and salt to butter milk. A diluted version of this is "sambhaaram" an excellent drink especially during summer.

INGREDIENTS

1. Butter Milk - 1 litre

2. Salt

3. Ginger - 1/2 " cube

4. Curry leaves - 1 sprig

5. Green chilli - 1 (or kanthari mulaku )

METHOD

1. Crush ginger and chilli in a mortar

2. Crush curry leaves with your fingers.

3. Add salt, ginger, curry leaves and chilli into the butter milk and mix.

4. INCHI THAYIRU

1. Curd - 1/4 cup
2. Green chilli - 1
3. Ginger - 1/2 "cube
4. Uppu kallu (salt crystals) - 1/2 tea spoon

METHOD

1. Pound salt, ginger and chilli in a mortar
2. Add curd and mix