Fresh plain yoghurt - 2 cups
Chilled water - 5 cups
Coriander leaves finely chopped
Curry leaves - few
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Grated ginger - 1 tsp
Green chilli -1 cut into small rounds.
Salt to taste
Beat the curds with a hand whipper till smooth.
Add water and mix well.
Grate the ginger into the buttermilk.
Add salt and cut the chilly into small round pieces and add to the buttermilk.
Heat oil in a pan and add mustard seeds,hing and then add curry leaves and put in the buttermilk.
Now add cut coriander leaves and mix well.
Pour in to a huge glass jug.
Chill for 1 or 2 hours before drinking.
Serve in a tall glass with ice cubes after a summer lunch.
Serve in deep bowls, for rice to be added and eaten as a cool rice dish.