Ingredients

• 75ml Fresh yogurt
• 100ml Plain water
• 1 Shallots
• Green chilly for flavour
• A spring Curry leaves
• 2 Lemon leaves
• 2 Fresh ginger
• 10g Salt
• Mint (optional) to taste
• 2g Coriander leaves (optional)

Preparation

1. Finely chop the shallot and green chilli pepper. Chop or finely grate the fresh ginger.
2. Lightly tear the curry and lemon leaves to release their essential oils.
3. Finely chop the mint and coriander leaves, if using.
4. Place 75 ml fresh yoghurt and 100 ml water in a blender. Puree until the mixture is smooth and well blended.
5. Add the finely chopped shallot, green chilli, chopped ginger, torn curry leaves and lemon leaves to the yoghurt mixture. Add the chopped mint and coriander leaves for extra flavour and freshness.
6. Add 10g of salt to the mixture and stir well to dissolve.
7. Blend the mixture again briefly to ensure that all the ingredients are evenly distributed and the flavours are well combined.