Vazhaithandu 1/4 cup (chopped) Green chili a very small portion Yogurt |curd 1/2cup Water 1 to 1 and 1/2 cup Ginger a small piece Curry leaves few Oil few drops Mustard little Asafoetida | hing a pinch
Grind the chopped vazhaithandu | banana stem along with green chili, ginger and curry leaves in a mixer. Add little water while grinding.
Churn the yogurt | curd and add enough water. Filter this using a strainer. Add little water while filtering this. Discard the fiber and add the vazhai thandu juice to the churned butter milk.
Temper mustard seeds and asafoetida in little oil and add this to the churned butter milk.
Chil this in the refrigerator and consume this when ever you want. I will post more interesting butter milk recipes in the following weeks.
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