Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | Salt |
| 1 teaspoon | Cummin seed powder |
| 1 tablespoon | Coriander |
| 8 \N | Leaves mint; (8 to 10) |
| 1 pinch | Asafoetida |
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.