Masala Chaas

Whisk the yoghurt, water and all the dry spices. Add the chopped coriander leaves and green chilies and give it a stir.

Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the asafoetida and curry leaves.

Saute for a few seconds and switch off the flame. Pour this tempering over the spiced yoghurt mix and stir. Refrigerate for some time and serve it chilled in individual glasses.