Coriander and Ginger Buttermilk (Serves: Two; Preparation Time: 10 minutes)

"Coriander and Ginger" in buttermilk may sound weird...but, trust me, it has an excellent taste and is refreshingly different!!


  • 120 ml unsweetened curd
  • 120 ml chilled water
  • 1/2 tsp finely grated ginger
  • Few finely chopped coriander leaves
  • 7-8 curry leaves
  • 1/2 tsp roasted and ground cumin
  • Pinch of asafoetida
  • 1/2 tsp black/plain salt
  • 7-8 mustard seeds (rai)
  • 1/4 tsp oil/ghee
  • Whip the curd until creamy, add water and mix well (if the curd is thick, you may need to add a little more water)

  • In a mixer blend together the coriander leaves, ginger, 4-5 curry leaves, black salt and cumin powder and 1-2 tsp water; once all ingredients have blended smoothly, introduce the curd and blend again

  • Pour into glasses

  • For the 'tadka', heat oil, add a pinch of asafoetida, mustard seeds and curry leaves and let them crackle; pour on the top of the buttermilk, mix lightly (this adds a little punch to the buttermilk, however, if one likes it otherwise, one could skip this step)