INGREDIENTS:
1/2 cup low fat Yogurt/Curd
1/2 lit. Water
2-3 springs fresh Coriander leaves, chopped
1 tbsp Cumin/Jeera, coarsly powdered
Salt
PREPERATION:
Beat yogurt/curd with salt and coriander leaves. Leave the mixture to cool in the refrigerator.
Add water and cumin powder before serving. Garnish with coriander leaves.
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