In a blender/mixer combine curd, water, lemon juice, ginger, asafoetida and a pinch of rock salt.
Now add some coriander or mint leaves and blend well.
For seasoning heat oil in a pan then add mustard seeds, curry leaves and fry them until the seeds pop.
Add butter milk and stir well. Now serve it in a glass.
Benefits :
Presence of lactic acid in butter milk can digest easily.
Helps to fight dehydration and strengthens bones.
Good source of Vitamin D and nutrients.
Precautions :
Due to the salt content, it might cause allergies in some people with lactose intolerance. May be avoided in respiratory diseases during cold hours like early morning and night.
