Plain buttermilk 1 cup
Oil 1/2 tsp
Mustard 1/4 tsp
Cumin 1/4 tsp
Green chilly 1
Coriander leaves few
Curry leaves 2-3
Salt to taste
Pepper powder 1/4 tsp
Lemon juice 1 tsp
Finely chop green chilly, coriander and curry leaves.
Pour buttermilk in a large bowl, add salt, lemon juice and pepper powder.
Heat oil in a pan add mustard, green chilly and curry leaves, fry for 2mins or until mustard stops spluttering.
Pour this to the buttermilk, mix everything well, and garnish with coriander leaves.
Serve spicy masala buttermilk immediately or after refrigerating.