Butter Milk

Ingredients:

Curd	1 cup
Water	3 cups
Salt	To Taste
Green Chilly	1
Ginger	1 inch
Curry Leaves	1 spring
Coriander Leaves	Fist full
Asafoetida	A Pinch

Procedure:

1. Wash and remove the skin of the ginger.

2. Wash the green chilly and cut into two halves, then cut them into small pieces.

3. Beat the curd in the blender for 30 seconds with ginger.

4. Add the water and mix thoroughly and then filter it.

5. Then add salt, chopped green chilly, curry leaves, coriander leaves and asafetida.

6. Mix them well and serve it chill (add ice cubes) or as it is.