1 ¼ cups yogurt
1 teaspoon oil
¼ teaspoon cumin seeds
1 tablespoon ginger, chopped
2-3 green chillies, chopped
8-10 curry leaves
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh mint
Salt to taste
Whisk the yogurt with three cups of water till smooth.
Heat the oil in a pan and add the cumin seeds. When the cumin seeds change colour add the ginger, green chillies and curry leaves and sauté.
Add the seasoning to the yogurt and mix. Add the fresh coriander and mint. Mix well and serve at room temperature.