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How to Prepare

1. In a large mixing bowl, take 10 cups of thick curd (yogurt) and whisk it until smooth.
2. Add 30 cups of water gradually while whisking to achieve a thin, buttermilk consistency.
3. Add 5 teaspoons of salt and mix well.
4. In a small pan, heat 5 tablespoons of oil over medium heat.
5. Add 5 teaspoons of mustard seeds and let them splutter.
6. Add 5 teaspoons of cumin seeds
7. 20 dried red chilies, and 10 sprigs of curry leaves. Fry for a few seconds until aromatic.
8. Add the tempering to the buttermilk mixture and mix thoroughly.
9. Add 1.25 cups of finely chopped coriander leaves and mix well.
10. Serve chilled or at room temperature.