Ingredients
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

Method
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.
An excellent post-lunch equaliser.