Ingredients
1 cup yogurt
1 1/2 cups water
salt to taste
1/2 tsp cumin seeds
thinly sliced pieces of ginger (optional)
1 tsp fresh coriander leaves, finely chopped
1 tsp fresh mint leaves, finely chopped
Method
Whisk yoghurt, water and salt together. Cover and chill.
Heat a pan. Add cumin seeds and roast till they become aromatic. Pound coarsely with a rolling pin or pestle. Add to buttermilk along with ginger and chopped herbs. Allow flavors to blend for about five minutes and serve.
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