Ingredients

The following ingredients have 3 Servings
  • 1 ½ cups Yogurt (I used nonfat homemade yogurt)
  • 1 - 1 ½ cups Water
  • ⅛ tsp. Cumin (crushed)
  • ½ tsp. Salt (adjust to taste)
  • Few drops (about ¼ tsp Lime Juice)
  • 2 tsp. Oil
  • ⅛ tsp. Mustard Seeds
  • ⅛ – ¼ tsp. Ajwain / Carom Seeds (I used less than ¼ tsp)
  • ⅛ – ¼ tsp. Fenugreek Seeds
  • ⅛ tsp. Cumin Seeds
  • Dash of Asafoetida / Hing (I didn’t use)
  • 1 – 2 small Green Chilies (chopped (adjust to taste))
  • 4 Curry Leaves (torn into 2-3 pieces)
  • 2-3 tsp. chopped Cilantro

Instruction

  • Take yogurt in a bowl, add water and whisk lightly to make buttermilk.
  • Add freshly ground cumin powder, lime juice, salt, mix and keep aside.
  • Take oil in a pan for tempering.
  • When oil is hot, add mustard seeds, fenugreek seeds, ajwain and let the fenugreek seeds turn light brown.
  • Reduce the flame, add cumin seeds, asafoetida, stir and turn off the flame.
  • Add curry curry, green chilies, chopped cilantro let the chilies roast in the oil.
  • Pour it over buttermilk, stir and refrigerate until ready to serve.