1 cup dahi (yogurt)
1 cup water (adjust for desired consistency)
A few curry leaves (pinched)
1 tbsp coriander leaves (chopped)
1-2 green chilies (finely chopped)
½ tsp grated ginger
Salt (to taste)
A pinch of sugar
For tempering:
1 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds (jeera)
1 dry red chili
A pinch of asafoetida (hing)
repare the buttermilk:
In a bowl, whisk together the yogurt and water until smooth, creating buttermilk.
Add spices and herbs:
Mix in the curry leaves, chopped coriander, green chilies, grated ginger, salt, and a pinch of sugar. Stir well.
Prepare the tempering:
Heat oil in a small pan. Add mustard seeds and allow them to splutter.
Add cumin seeds, dry red chili, and asafoetida. Sauté for a few seconds until the spices release their aroma.
Finish the buttermilk:
Pour the tempering over the prepared buttermilk and mix well.
This refreshing Buttermilk is perfect as a cooling drink or accompaniment to a meal!
