Chop cucumber finely. Also chop green chillies, curry and coriander leaves.
Whisk curd and add a cup of water to it and whisk again.
In a blender, add green chillies, asafoetida, salt, curry leaves, coriander leaves and grind.
Add to whisked butter milk. Temper with oil, mustard and add to the butter milk. Serve chilled.
Bawarchi of the Week
Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
