Fenugreek Buttermilk

Ingredients:

Fenugreek Leaves 1 Cup packed
Plain Yogurt 1 1/2 Cups
Ginger 1/2 inch Piece
Green Chiles 3
Salt to taste

Method of preparation:

Wash, clean and separate the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, ginger and fenugreek leaves.
Fry till fenugreek leaves wilt and crisp up a tiny bit.
Remove from heat and let it cool down to room temperature.

In a vessel, add yogurt, half a cup of water, turmeric powder, salt.
Whisk the yogurt well and stir in the fenugreek leaves mixture.
Serve fenugreek buttermilk with steamed rice and a wedge of onion.