Ingredients:

• 2 cups – fresh plain yogurt (curds)
• 6 cups – chilled water
• 1/4 cup – coriander leaves, finely chopped
• 1 stalk – Curry leaves
• 1/4 tsp – Cumin seeds
• 2 to 3 pinches – Asafoetida powder
• 1 tsp – Ginger grated
• 1 – Green chilli
• salt to taste
• 1 tsp – oil

Method:

1. Beat curd with hand-whipper till smooth. Add water and churn well till mixed.
2. Place ginger in a muslin cloth and hold it like a pouch.
3. Rub into buttermilk to allow ginger juice to blend into it.
4. Add salt. Break chillies into two halves.
5. Heat a small pan and add oil.
6. When hot, add seeds, asafoetida and allow to splutter.
7. Add curry leaves, chillies, and pour while sizzling into buttermilk.
8. Dip pan in buttermilk if possible and remove.
9. Add coriander leaves and stir to mix everything.
10. Pour into a large ceramic, glass or earthen pot or jug.
11. Chill for one or two hours till required.
12. Serve in tall chilled glass.

Recipe courtesy of Saroj Kering