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Method:
Take a cup of thick yogurt / curd,
best if you have homemade yogurt. Add 4-5 cups of water to dilute
it.
Take one small piece of ginger, one
small green chilli ( must be the hot variety), a small bunch of
clean
coriander / cilantro and 3-4
curry leaves.
Pound them together with some
sea salt with mortar-pestle, or any other available gadget. Add them
to the
diluted yogurt.
Using a hand blender, blend the yogurt
with water and pounded spices.
You may roast ¼ tsp of mustard seeds either dry or pop them in very
little hot oil to garnish the buttermilk. |
