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