Ingredients:

• Natural Yogurt – 500ml  
• Water – 250ml  
• Shallots – 5  
• Tomato – 1 (optional)  
• Ginger – 1inch size  
• Garlic Flakes – 2
• Fenugreek Powder – 1/4tsp
• Turmeric powder – 1/4tsp
• Chili Powder â€“ ½ tsp
• Curry leaves – 2 sprigs  
• Dried Red Chili – 4
• Mustard Seeds – 1 tsp
• Oil – 1tbsp
•  

Method:

1. Using a hand blender, make a smooth paste of the Yogurt. Add Salt, Turmeric, Chili powder & water to make a free-flowing butter-milk. Add more water if the Butter-milk is too thick.
2. Chop Shallots, Ginger, Garlic and Tomato.
3. Break the dried Red Chili into small pieces
4. In a deep bottomed pan heat oil. Add Mustard seeds allow to pop.
5. Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic and saute till shallots become golden brown
6. Lower the flame. Sprinkle little water.
7. Pour the Butter-milk, stir continuously for 10 mins. Remove from flame immediately on seeing steam coming-up.
8. Serve hot with rice.