Punjab de Beer
Ingredients
- Fresh plain curd/yoghurt – 2 cups
- Cumin seeds/jeera powder – ½ tsp
- Ginger paste – 1/4th tsp
- Green chilli paste – 1/4th tsp
- Black salt – ½ tsp
- Salt – to season
- Vegetable oil – 1 tsp
- Cumin seeds/jeera – ¼ tsp
- Asafetida/hing – a pinch
- Water – 2-3 cups depends on thickness of curd
- Coriander leaves – for garnish
Instructions
- Blend curd, cumin seed powder, ginger paste, green chilli paste and black salt along with water.
- Temper cumin seeds in hot oil. Remove from flame and add a pinch of asafoetida.
- Add this to the buttermilk, mix well and season with salt.
- Serve chilled with finely chopped coriander leaves as garnish.