By Deepali Verma
This Chennai-inspired dish features tangy raw mangoes and flavorful kaara boondi mixed into spiced buttermilk for a refreshing and delicious culinary experience.
Sour Dahi 2 Tbsp, Mint Leaves 4-5, Curry Leaves 4-5, Ginger ½ inch piece, Raw Mango 2 Tbsp, chopped, Boondi 1 Tbsp, Jeera Powder ½ Tsp, Black Pepper ¼ Tsp, Black Salt ½ Tsp, Chilled Water 150 ml, Ice 5-6.
Combine the Dahi, Mint Leaves, Curry Leaves, Ginger, and 1 tablespoon of chopped Raw Mangoes in a blender.
Put in some ice water and dry spices and blend.
Drop few cubes of ice into a glass.
Gently drizzle the smoothly blended buttermilk over it.