The Indian Butter Milk

	Curd			2 cups
	Water			1 ltr.
	Green Chillies		3 nos.
	Coriander leaves	4 tbsps.
	Hing 			a large pinch
	Salt			to taste
	Black Salt		to taste

  • Wash green chillies, remove stem.
  • Clean coriander leaves and wash well.
  • Grind together green chillies and half of the coriander leaves into a fine paste.
  • Whisk the curd, add the paste, hing and water gradually.
  • Mix thoroughly
  • Adjust salt and add remaining coriander leaves, stir.
  • Serve chilled.

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