Seasoned Buttermilk

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  • 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


  • 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.