Ingredients
500 ml buttermilk or 200 ml curd.
1/2 tsp each cumin & mustard seeds.
1 inch piece ginger
1 tbsp ghee or oil
1 stalk curry leaves
2 green chilies
salt and 1 tsp cumin seed powder
1 tbsp coriander
8-10 leaves mint
1 pinch asafetida

Method

1. Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth.

2. Crush ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth.

3. Remove cloth. Pass 1 chili, coriander and mint through.

4. Heat oil in a crucible, a crusher add the seeds, 1 chili halved, curry leaves and asafetida. Pour into the buttermilk.

5. Add crushed greens (the paste of chili and coriander), salt and jeera powder.

Serve chilled.

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