Ingredients
- Curd: 1 cup (200 ml)
- Water: 1 cup (200 ml)
- Roasted cumin powder: ½ tsp
- Black salt: ¼ tsp (adjust to taste)
- Fresh coriander leaves (chopped): 1 tsp
- Ginger (grated): ½ tsp (optional)
- Green chili (finely chopped): 1 small (optional, for spice)
Preparation
In a mixing bowl, whisk curd until smooth and lump-free.
Add water gradually to the curd, whisking continuously to make a thin buttermilk consistency.
Add roasted cumin powder, black salt, grated ginger, and green chili (if using). Mix well.
Sprinkle fresh coriander leaves and give it a final stir.
Number of Serving : Serves 2
Notes
- Ensure the curd is fresh and not sour for a balanced taste.
- Adjust the consistency of buttermilk by adding more water if required.
- Roasting cumin seeds before powdering enhances the flavor.
- Add a pinch of asafoetida (hing) for better digestion.
