Call it by whatever name it is the ultimate thirst quencher during these hot summer days – chaas, neermor (Tamil), sambharam(Malayalam) or buttermilk.
I make about 2 or 3 litres daily. My daughter takes 1/2l to school for shortbreak or long. I carry 1/2l to office and the rest stays in the fridge for having as soon as we return. It not only quenches the thirst but is healthy, prevents dehydration and has a nice heavenly smell. I haven’t prepared panna yet which is also a great option for a summer drink.
Here’s how I make it:
1. Whisk freshly made or store brought non-fat curd/yogurt till smooth [I make curd with cow milk and my daughter who is fond of the cream generally removes the top layer and eats it up, so it contains hardly any fat 
]
2. Depending on your taste, crush a few curry leaves, 1 green chilly and 1/4″ grated ginger together in a small mortar.
3. Add lots of water to the whisked curd till it turns absolutely runny. Add salt to taste and the crushed spices and whisk with a kadchi or egg beater till its a uniform blend. (As shown above)
4. Serve in a tall steel tumbler (For that rustic feel) or a tall glass whisking well so that the froth remains on top while serving.
Tip: If you are carrying it with you to office as I do, substitute water with equal quantities of milk and water. That way the buttermilk will not turn sour.
Hi,
Love your presentation for buttermilk, we add the same ingredients with lemon juice too. Nice to have in summer months.
cheers
rajani