Whisk 250 ml buttermilk with 0.25 tsp turmeric, 0.25 tsp mustard powder and 0.5 tsp salt.
Tear in 6 curry leaves and add 1 slit green chilli.
Rest for 5 minutes so the flavours infuse, then serve over ice in a steel tumbler.
A Tamil-Telugu border lunch partner for tomato rice and appalam.
Enjoy your drink!Curated & designed by Sudeep Sachdeva
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