Butter Milk


½ cup of thick yogurt

1 cup water

1 sprig curry leaves

1 “ piece ginger (cut into small pieces)

2 red pearl onions

3 split green chilies

Salt to taste


Beat the yogurt to a smooth consistency. Add water to this and blend.

To this add salt.

With a pestle smash the curry leaves, ginger and small onions and chilies to a rough, chunky paste.

Add this to the diluted yogurt and mix.

This could be garnished with coriander leaves.

This light, tangy mixture can be had with rice or could make an excellent, refreshing drink in summer.


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