INGREDIENTS
10 ITEMS REQUIREDWhisk the yogurt in a large bowl until smooth and completely lump-free.
Add the water gradually while whisking continuously until the mixture turns light and frothy.
Stir in the salt until fully dissolved into the buttermilk.
Refrigerate the buttermilk while you prepare the tempering, so it is well chilled before serving.
Heat a small pan with oil over medium heat until it shimmers.
Add the mustard seeds and cumin seeds and let them crackle and pop.
Add the curry leaves, grated ginger, green chili, and asafoetida, and sauté for a few seconds until the curry leaves turn crisp and fragrant.
Pour the hot tempering over the chilled buttermilk, stir well, and garnish with chopped coriander leaves before serving.
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