- 2-3 cups Buttermilk
- 3-4 Red Chilies
- ¼ tsp Mustard Seeds
- 1 tsp Methi
- A small pinch of Hing
- Few Curry Leaves
- ¾ tsp Salt
- ½ tsp Cooking Oil
- In a saucepan, heat oil and splutter mustard seeds.
- Add methi, hing, red chilies and curry leaves.
- In the meanwhile, add salt (to taste) to the buttermilk.
- Add the spices to the buttermilk and serve.