Green Chilli Peppers
Transfer plain yogurt and chilled water to a large bowl. Whisk well using a wire whisk.
Add salt, cilantro, roasted cumin powder, ginger, and green chilli peppers to the bowl and mix well.
Heat oil. Add cumin seeds and curry leaves and let them crackle for 3-4 seconds.
Pour the tempering over the buttermilk and mix well.
Chill the buttermilk for a few hours before serving. You can refrigerate it for up to 2 days.
Taak is ready!
AMROOD KI SABZI