– In a mixer make a fine paste of Onion, green chillies, ginger piece, curry leaves and coriander leaves along with black salt.
– Add in the curd and whip for 10 seconds.
– Remove to a bowl and add water as required (you can up to 1½cup water for thick buttermilk if using with rice or 2-3 cups of water for thin version if using as a drink).
– Dry splutter the mustard seeds in a pan and add to the buttermilk.
– Refrigerate and Enjoy cold buttermilk.