Winter has been terribly tough and tenacious where we live. The stores have started to carry lovely spring clothes, but to get a glimpse of even a little bit of green grass seems impossible. It is snow, snow everywhere and white appears to be nature’s only favorite color for now.
I thought I’ll get a little nostalgic and transport myself to those good old childhood days when summer used to be the only season I was familiar with. Let these lovely thoughts and memories warm me from the inside while I try to grab a heavy blanket to make me comfortable from the outside.
Those summers were simple, yet beautiful and enjoyable. We could not afford expensive vacations, but the memories we built as a family were precious, priceless and perpetual. The silly sibling fights, the summer specials from mom’s kitchen, the gardening with dad, the family TV times … oh, can’t I go back to live just a single day like that?
Fresh tender coconuts and tasty mangoes came right from our backyard, dad bought sugarcane juice and palm fruit (nungu) on his way back from work and mom made varieties of pickles with fresh green mangoes that lasted a year. Those tender baby mango pickles with yogurt rice is by far my most favorite summer food. Mom also knew the best fruit vendors in town and she swung by them almost everyday after work to get some of the finest fruits of the season for us.
Hope your taste buds are starting to get tickled now. If not yet, this one will, for sure. The famous South Indian refreshing summer drink ‘Neer Mor’ marries Avocado to become my ‘Spiced Avocado Buttermilk’. Read on for the recipe.
Prep Time : 5 mins
Cook Time: 2 mins
Total Time: 7 mins
Serves : 4-6
1/2 ripe avocado
1/2 cup low fat yogurt
1 tbsp lime juice
1 tbsp chopped ginger
1 cup ice cubes
2-3 cups water
1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1 pinch hing
1 sprig curry leaves
Blend avocado, yogurt, jalapeno, lime juice, ginger, ice, water and salt together until smooth and creamy.
To season, heat oil in small saute pan, add mustard seeds and allow them to splutter. Add cumin seeds and wait until they crackle. Now add hing and curry leaves and turn off heat. Pour this over the buttermilk.
1. I used the jalapeno with seeds in. You may want to deseed if your spice tolerance level is low
2. Adjust the amount of water depending on how thick you want the buttermilk to be.