Instructions: 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.

An excellent post-lunch equaliser.

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