Ingredients
Curds - 3 cups
Ginger - 1/2 inch
Garlic - 5 cloves
Green Chillies - 2
Jeera - 1 tsp
Coriander as desired
Salt to taste

For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 5 to 6 leaves
Asafoetida (hing) - a pinch

Method:

Grind Ginger, Garlic, Chilli, Jeera, Coriander to a paste.
Blend this paste along with curds and salt. Add water if necessary.
Next, heat oil in a kadai, add mustard seeds, curry leaves & hing to it.
Mix this seasoning to the previously blended buttermilk.
Serve with rice or drink as it is.