| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bawarch4 | 1 | servings | |
INGREDIENTS
| 500 | ml | Butter milk or 200 ml curd. |
| 1/2 | ts | Cummin & mustard seeds. |
| 1 | 1 inch piece ginger | |
| 1 | tb | Ghee or oil |
| 1 | Stalk curry leaves | |
| 2 | Green chillies | |
| Salt | ||
| 1 | ts | Cummin seed powder |
| 1 | tb | Coriander |
| 8 | Leaves mint; (8 to 10) | |
| 1 | pn | Asafoetida |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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