Seasoned Buttermilk

Ingrdients

 * 500 ml butter milk or 200 ml curd.
 * 1/2 tsp each cummin & mustard seeds.
 * 1 inch piece ginger
 * 1 tbsp ghee or oil
 * 1 stalk curry leaves
 * 2 green chillies
 * salt and 1 tsp cummin seed powder
 * 1 tbsp coriander
 * 8-10 leaves mint
 * 1 pinch asafoetida

Directions

 * 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.