Ingredients

• 2 cups - fresh plain yoghurt (curds)
• 6 cups - chilled water
• 1 tsp - coriander leaves finely chopped
• 1 stalk - curry leaves
• 1 - white onion, chopped finely
• 1/4 tsp - Cumins seed powder
• 1 tsp - ginger grated
• 1 - green chilli
• salt to taste

How to Make Spicy Buttermilk

• Beat curds till smooth.
• Add water, churn well till mixed.
• Add chopped ginger, salt and broken chillies to curd.
• Now add water to the curd and blend.
• Add coriander leaves and stir.
• Pour into a large ceramic, glass or earthen pot or jug.
• Chill for 2 hours.
• Serve in tall, chilled glass or with ice cubes after a summer lunch.
• Or serve in deep bowls, for rice to be added, and eaten as a cool rice dish.
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