Ingredients
- Buttermilk (slightly sour) – 4 glasses
- Mustard seeds – 1 tsp
- Ginger 2” piece- grated fine
- Asafoetida / Hing – ½ tsp
- Green chillies -2, chopped finely
- Coriander leaves – a handful, chopped finely
- Curry leaves – 2 sprigs
- Oil – 1 tsp
- Salt to taste
Preparation Method
- Make buttermilk with 2 cups of yoghurt and 2 cups of water. Blend well.
- Put buttermilk, ginger, green chillies, curry leaves chopped finely, coriander and salt to taste into a food processor and blend well.
- In a small pan heat the oil. When it is hot add the mustard seeds.
- They will splutter. When this happens add the remaining curry leaves and hing.
- Stir for a minute and remove from the stove.
- Add this to the buttermilk mixture and mix well.
- Serve chilled.
Variations
Instead of green chillies, you can substitute pepper powder or rasam powder.
