Ingredients:
 
180 gms Yoghurt, chilled
1 Cup Ice cold Water
1/2 tsp Oil
¼ Tsp Mustard seeds
3 Nos Curry leaves
½ piece Red Chilli whole-optional
1 pinch Asafoetida-optional
¼ Tsp Green chilli, chopped
¼ Tsp Ginger, chopped
¼ Tsp Coriander, chopped
1/8 Cumin powder, Roasted, grounded
To taste-Salt
4 Ice cubes
 
Method:
 
Heat oil in a pan and add mustard seeds, curry leaves, red chilli whole (broken) and asafoetida. When it crackles, remove from fire and allow it to cool down.
Take chilled yoghurt in a bowl and add green chilli, ginger powder and salt and churn them.
Add water, cumin powder, half of coriander and half of the tempering.
Churn again to mix well.
Pour into glass and garnish with remaining tempering, and chopped coriander. Serve chilled.