2 tbsp Red mustard seeds (rai), soaked in water for 2 hours
1/2 tsp Red chilli powder
1/2 tsp Fennel (moti saunf) seeds, coarsely crushed
1 tsp Yoghurt (dahi), thick
a pinch Asafoetida (hing)
Salt to taste
4 cups (1 litre) 32 fl oz Water
1/2 tsp Red chilli powder
1/2 tsp Fennel (moti saunf) seeds, coarsely crushed
1 tsp Yoghurt (dahi), thick
a pinch Asafoetida (hing)
Salt to taste
4 cups (1 litre) 32 fl oz Water
method
1. Drain and grind the mustard seeds to a smooth paste.
2. Mix all the ingredients (except water) well for 2 - 3 minutes in a big bowl.
3. Gradually add the water and mix well.
4. Keep aside to mature overnight. This drink can be preserved for 10 - 15 days.
2. Mix all the ingredients (except water) well for 2 - 3 minutes in a big bowl.
3. Gradually add the water and mix well.
4. Keep aside to mature overnight. This drink can be preserved for 10 - 15 days.
serving amount
serves: 5 - 6
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