- Serves
- 4
- Portion
- 200 ml
- Time
- 10 min
- Texture
- Thin
- Season
- Spring–summerAutumn
- Dosha
- Vata
- Pitta
- Kapha
Digestive, cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Curd (dahi), plain | ⅔ cup | 160 g | 800 g | |
| Water | 2⅔ cups | 640 ml | 3200 ml | |
| Ginger, fresh | 1½ tsp crushed | 8 g | 40 g | |
| Curry leaves | 8, crushed | 1 g | 5 g | |
| Coriander leaves | 1 tbsp | 5 g | 25 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Asafoetida (hing) | tiny pinch | 0.1 g | 0.5 g | |
| Lemon juice | 1 tsp | 5 ml | 25 ml |
Method
How to cook it
Step 1: Whisk curd and water thin.
Step 2: Crush in ginger, curry leaves and coriander; add salt, hing, lemon.
Step 3: Rest 15 minutes; strain; serve at room temperature.
Nutrition
Per serving, estimated
27kcal
Energy
1.4g
Protein
1.4g
Fat
2.4g
Carbohydrate
0.1g
Fibre
0.5g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
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