Masala Chaas (Buttermilk) Recipe
Ingredíents
- 2 cups fresh curds, whísked
- 1 tsp cumín seeds powder
- 1/2 tsp gínger-green chíllí paste
- 1/2 tsp black salt
- salt to taste
- 1 tsp oíl
- 1/4 tsp cumín seeds
- a pínch of asafoetída
Method
- Combíne the curds, cumín seeds powder, gínger-green chíllí paste, black salt and salt ín a deep bowl and míx well.
- Add 4 cups of chílled water and whísk well. Keep asíde.
- For the temperíng, heat the oíl ín a small pan and add the cumín seeds.
- When the seeds crackle, add the asafoetída and pour the temperíng over the buttermílk.
- Serve chílled garníshed wíth coríander.
