Flavoured Buttermilk with Natarajan ~ Excellent Diuretic

by on October 25, 2014

Another creative recipe from the kitchen of the Natarajans. This unusual buttermilk made healthier with the addition of banana stem juice; acts as an excellent diuretic!

Plantain Buttermilk


  • Banana stem – 6-7 inch piece, chopped
  • Thick yogurt – ½ litre, not sour
  • Coriander leaves – a few sprigs
  • Juice of half lemon
  • Salt – to taste

The Tempering:

  • Mustard seeds – ¼ tsp
  • Asafoetida powder – a pinch
  • Ginger – inch piece, grated
  • Green chillies – 2, chopped fine
  • Curry leaves – 8-10, torn roughly
  • Gingelly oil – 1 tsp


      1. In a wok, heat the oil for tempering. Pop the mustard and add the asafoetida powder. Switch off the flame and add the remaining ingredients of the tempering.
      2. Grind this tempering along with yogurt, chopped banana stem, coriander leaves and salt.
      3. Now strain this mixture meticulously so that you get a finely textured buttermilk without any thicker remnants. Natarajan likes to first strain it through a metal mesh and then through a plastic double strainer. He says that what comes out is thick, flavoured buttermilk.
      4. Add 1-2 glasses of water depending upon your preference, combine well and a dash of lemon.

Serve at room temperature or chilled.


Mr Natarajan says that zedoary (manga-inji) is an interesting substitute to ginger. Seasonal gooseberries can also be added while grinding.


This recipe was first published in His ladle love – a column in Harmony Magazine. Part-1 of this post is a very interesting interview with K. Natarajan, a Tamilian from Bangalore who is a great believer in the OPOS cooking and Part-2 of this post is Avarakkai saadam.


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