Yield: 1 servings
|500 millilitres||Butter milk or 200 ml curd.|
|½ teaspoon||Cummin & mustard seeds.|
|1 \N||1 inch piece ginger|
|1 tablespoon||Ghee or oil|
|1 \N||Stalk curry leaves|
|2 \N||Green chillies|
|1 teaspoon||Cummin seed powder|
|8 \N||Leaves mint; (8 to 10)|
Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth.
Smash 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.
Remove cloth. Pass 1 chilli, coriander and mint through.
Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida. Pour into the buttermilk.
Add crushed greens (the paste of chilli and coriander), salt and jeera powder.
Chill before serving.
An excellent post-lunch equaliser.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.