Wednesday, June 30, 2010

Spiced Buttermilk


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.

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