Ingredients:

• 2 cups – fresh plain Yoghurt (curds)
• 6 cups – chilled water
• 1 tsp – Coriander leaves finely chopped
• 1 stalk – Curry leaves
• 1 – white onion, chopped finely
• 1/4 tsp – Cumins seed powder
• 1 tsp – Ginger grated
• 1 – Green chilli
• salt to taste

Method:

1. Beat curds till smooth.
2. Add water, churn well till mixed.
3. Add chopped ginger, salt and broken chillies to curd.
4. Now add water to the curd and blend.
5. Add coriander leaves and stir.
6. Pour into a large ceramic, glass or earthen pot or jug.
7. Chill for 2 hours.
8. Serve in tall, chilled glass or with ice cubes after a summer lunch.
9. Or serve in deep bowls, for rice to be added, and eaten as a cool rice dish.

Recipe courtesy of Saroj Kering