Yogurt 2 cups
Lemon juice 1½ tbsps.
Green chillies 4 nos.
Fresh coriander leaves ¼ cup
Curry leaves 10-12
Cumin seeds 1 tsp.
Asafoetida powder large pinch
Salt to taste
1.Churn the yogurt. Add about ¼ litre chilled water. Churn briefly.
2.Wash green chilies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.
3.Pound curry leaves with required quantity of salt.
4.Dry roast the cumin seeds and crush into a fine powder.
5.Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about ½ hour.
6.Strain and serve in tall glass tumblers with some crushed ice.