| • | Beat the yogurt till smooth.
|
| • | Pour water and churn the mixture well.
|
| • | Tie grated ginger in a muslin cloth and squeeze the juice into buttermilk.
|
| • | Add salt and stir.
|
| • | Heat oil in a small pan.
|
| • | Add cumin seeds and asafetida. Allow the spices to splutter.
|
| • | Add chilli and curry leaves.
|
| • | While the spices are sizzling, add them to buttermilk.
|
| • | Add chopped coriander leaves and stir well.
|
| • | Pour into a glass.
|
| • | Chill for an hour. Ready to serve. |
