- Plain Yogurt - 1 cup
- Water - 4 cups
- Cumin Seeds - 1/4 tsp
- Grated Ginger - 1/4 tsp
- Asafoetida - pinch
- Curry Leaves - few
- Salt to taste
- In a bowl whisk yogurt till smooth, then add water and salt to it and whisk to make buttermilk.
- Dry roast the cumin seeds, crush them and add to buttermilk along with grated ginger, asafoetida and chopped curry leaves. Mix well.
- Leave it for one hour in the fridge and serve chill or even you could use earthen pots to chill.
Sending this to the " Sizzling Summer Contest " hosted by Spicy Tasty.