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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
Methods/steps
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.
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