Experience the natural goodness of farm-fresh buttermilk, sourced directly from Kapil’s dairy in Gharbara Village, Greater Noida. Made traditionally by churning fresh curd, this buttermilk is light, refreshing, and naturally cooling — perfect for your daily hydration and digestion needs. Free from preservatives and additives, it carries a mild tangy flavor and smooth texture that reflects the purity of rural dairy practices. Enjoy it plain, spiced, or as a base for delicious summer beverages.
 
Highlights:
 
Freshly prepared from farm curd
No added preservatives or artificial flavors
Naturally cooling and aids digestion
Sourced directly from Gharbara Village, Greater Noida
Recipe You Should Definitely Try:
Gujarati Kadhi (Spiced Buttermilk Curry)
Serves: 3–4
Prep Time: 5 minutes
Cook Time: 15–20 minutes
Ingredients:
For the Kadhi Base:
Buttermilk – 2 cups (slightly sour, well-whisked)
Besan (gram flour) – 2 tablespoons
Water – 1 cup
Sugar or jaggery – 1½ to 2 teaspoons (adjust to taste)
Salt – to taste
Turmeric powder – ¼ tsp
Ginger – 1 tsp (grated or paste)
Green chili – 1 (finely chopped, optional)
For Tempering (Tadka):
Ghee or oil – 1 tablespoon
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Fenugreek seeds – ¼ tsp (optional)
Asafoetida (hing) – a pinch
Curry leaves – 6 to 8
Dry red chili – 1 (broken)
Method:
1. Make the Kadhi Mixture:
In a large bowl, whisk together buttermilk, besan, water, turmeric, sugar, salt, ginger, and green chili until smooth and lump-free.
2. Cook the Kadhi:
Pour the mixture into a pan and bring to a gentle boil over medium heat. Stir continuously to avoid curdling.
Reduce the flame and simmer for 10–12 minutes, stirring occasionally, until the kadhi thickens slightly and becomes creamy.
3. Prepare the Tadka (Tempering):
Heat ghee in a small pan. Add mustard seeds, cumin seeds, fenugreek (if using), and let them splutter.
Add hing, curry leaves, and dry red chili. Sauté for a few seconds.
4. Combine:
Pour the hot tempering over the kadhi. Let it simmer for 1 more minute. Mix well.
Serve:
Hot, with steamed rice, jeera rice, or khichdi
Side of papad, pickle, or a dry vegetable curry