Crush 4 curry leaves and 2 ginger slices in a steel tumbler.
Add 3 tsp sattu and a splash of buttermilk, and whisk into a paste.
Pour in the rest of the 200 ml chilled buttermilk and 0.5 tsp cumin powder.
Stir hard and add ice.
Pair with litti-chokha for a complete Bihari lunch.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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