Seasoned Buttermilk

Ingrdients

• 500 ml butter milk or 200 ml curd.
• 1/2 tsp each cummin & mustard seeds.
• 1 inch piece ginger
• 1 tbsp ghee or oil
• 1 stalk curry leaves
• 2 green chillies
• salt and 1 tsp cummin seed powder
• 1 tbsp coriander
• 8-10 leaves mint
• 1 pinch asafoetida

Procedures

• Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth.
• Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth.
• Remove cloth. Pass 1 chilli, coriander and mint through.
• Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida.
• Pour into the buttermilk.
• Add crushed greens (the paste of chilli and coriander), salt and jeera powder.
• Chill before serving.