Spicy buttermilk

Buttermilk is the liquid left after removing the butter from cream. I remember my granny churning large volumes of curd every morning to extract butter. Every household in the village she lived did the same. Most of them had a cow or buffalo for milk. They never depended on dairies for milk. In fact, they had access to full cream milk and butter was extracted every day. Then the butter was melted to make clarified butter or ghee. In the process, they were left with large volumes of buttermilk. So, after their daily requirement, the balance buttermilk was spiced and placed in front of their respective houses for free distribution. 
Buttermilk is a thirst quencher and with a pinch of salt, it helps in retaining water in the body. It also helps in keeping the body cool during the summer months.
Here is the recipe for spicy buttermilk.
Ingredients:

Sour curd -2cups
Salt -1/2tsp
Green chillies -1
Ginger paste -1tsp
Curry leaves -few
Coriander leaves for garnishing (optional)

Method:
Using a blender beat everything for one minute. Strain it. Dilute and serve chilled.