View source for Seasoned Buttermilk

===Ingrdients===
* 500 ml butter milk or 200 ml curd.
* 1/2 tsp each cummin & mustard seeds.
* 1 inch piece ginger
* 1 tbsp ghee or oil
* 1 stalk curry leaves
* 2 green chillies
* salt and 1 tsp cummin seed powder
* 1 tbsp coriander
* 8-10 leaves mint
* 1 pinch asafoetida

== Procedures ==

* Take butter milk in a big vessel. If using curds, add 300-350 water and blend with hand or electric whipper till smooth.
* Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk and rub the ginger in it with fingers, so that the juice mixes in the buttermilk and fiber remains in the cloth.
* Remove cloth. Pass 1 chilli, coriander and mint through.
* Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry leaves and asafoetida. 
* Pour into the buttermilk.
* Add crushed greens (the paste of chilli and coriander), salt and jeera powder.
* Chill before serving.

==References==
<references/> 
[[Category:Indian cuisine]]
[[Category:Beverages Recipes]] 
[[Category:Beverage Recipes]] 
[[Category:Asafetida Recipes]] 
[[Category:Curry Recipes]] 
[[Category:Mint Recipes]]