MATTHA

Curd 2 cups
Water 1 ltr.
Ginger 1 inch
Green chillies 3 nos.
Coriander leaves 4 tbsps.
Hing A large
pinch
Salt To taste
1. Peel ginger and wash well.
2. Wash green chillies, remove stem.
3. Clean coriander leaves and wash well.
4. Grind together ginger, green chillies and half of the coriander leaves into a fine
paste.
5. Whisk the curd, add the paste, hing and water gradually. Mix thoroughly
6. Adjust salt and add remaining coriander leaves, stir.
7. Serve chilled.