Ingredients
- 2 Cups Yogurt
- 1-1/2 tbsp Lemon Juice
- 4 Green Chillies
- 1 inch Ginger
- 1/4 cup Fresh Coriander leaves
- 10-12 Curry leaves
- 1 tsp Cummin seeds
- 1/4 chilled water
- Large pinch Asafoetida Powder
- Salt, to taste
Directions
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Churn the yogurt.
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Add about 1/4 liter chilled water and churn, briefly
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Wash green chillies and coriander leaves.
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Wash and peel ginger.
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Chop all three ingredient finely.
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Pound curry leaves with required quantity of salt.
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Dry roast the cummins and crush to fine powder.
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Add the prepared ingredients to the churned yogurt.
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Mix in Asafoetida powder.
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Adjust salt and refrigerate for about 1/2 hour.
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Strain and serve in tall glass with crushed ice.