Dry-roast 6 curry leaves, 0.5 tsp cumin powder, 1 green chilli slice and 2 ginger slices in a pan for 40 seconds.
Cool the tadka for 2 minutes and grind it with 0.25 tsp black salt in a jar.
Add 120 ml chilled buttermilk and 50 ml vodka and shake with ice for 10 seconds.
Pour into a steel tumbler.
Serve with a plain parantha lunch or masala khichdi.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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