Traditionally, buttermilk was made by whisking yoghurt long enough for the cream to seperate and come up. This was then skimmed out. So buttermilk in reality was yoghurt with the butter content removed. But a simpler method is to whisk the curd lightly to make smooth and add water to thin it.
Crush all ingredients apart from the yoghurt and water in mixer bowl/blender. Whisk the yoghurt and add in the water and the crushed spices. Add salt to taste and the freshly squeezed lime.
Excellant in beating heat, dehydration, and aiding digestion.My friend Vidhya of My Receipes (iyercooks) has passed me this award. Thanks a bunch Vidhya.
Will pass this on soon.