1 cup Buttermilk
2 cup Water
1tsp grated Ginger
2tsp chopped Cilantro
2tsp Lemon juice
Salt to taste
1/2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seed
1/2 Red chilly
3 to 4 chopped Curry leaves
- In a bowl take buttermilk. To it add water, ginger, cilantro, lemon juice and salt.
- Heat oil in a small skillet; add mustard seeds and green chilly. When mustard starts to splutter; add curry leaves. Add it to the buttermilk solution and mix thoroughly
- Enjoy !
(for source/detailed information; click on the vegetable name)
- High in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.