Prep Time – 5 Mins

Cooking Time – NONE

Ingredients

Yogurt/Curd – 1/4 cup

Curry leaves – 1 sprig

Salt – ¼ teaspoon

Cumin Seeds – 1/2 teaspoon

Ginger – 1 small piece

Green chilli – 1

Asafoetida – ¼ teaspoon

Water – 1 cup

Procedure

STEP 1: Whisk the curd to make it smooth without any lumps.

STEP 2: Chop the curry leaves finely and add it to the curd.

STEP 3: Using a mortar and pestle crush the cumin seeds, chopped ginger and chopped green chillies coarsely.

STEP 4: Add the crushed mixture, salt, asafoetida and water to the curd. Mix well.

STEP 5: Let the mixture relax for 10 – 15 minutes to get spicy flavours in the buttermilk and then serve.

TIP: If you don’t like to chew on the spices (as it is coarsely crushed), you can filter using a sieve and then serve the buttermilk.