- Yoghurt – 1 cup
- Green chillies – 2, slit
- Ginger – 1/2 inch, crushed or grated
- Lemon / lime leaves (narakathinte ela) – 2 – 3
- Curry leaves – 1 – 2 sprigs
- Salt – To taste
- Water – 2.5 – 3 cups or as required, cold water (If your are using buttermilk, reduce it to half)
Blend the yoghurt with enough water in a mixer. If you are using buttermilk, add water and whisk well. Stir in the slit green chillies, crushed ginger, salt, torn curry leaves and lemon leaves. You can refrigerate it for half an hour before serving. Enjoy!!