Prep Time – 5 Mins
Cooking Time – NONE
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
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.