Finely chop cleaned ginger, green chillies, curry leaves and coriander leaves and keep them aside.

Take the yogurt in a wide bowl and whisk it well so that it becomes thin. Next add salt,curry leaves, ginger, green chillies and coriander leaves.

Combine everything evenly. Include 3 to 4 cups of water and whisk well until it froths. If your yogurt isn't sour, then squeeze a lemon. Finally heat a tempering pan with little oil, mustard seeds, asaofetida and curry leaves. As the mustard seeds crackle, pour it over the spiced butter milk.

Soothing beverage for rama navami is ready to serve along with lentil salad (kosambari).

Adjust the water according to the sourness of yogurt and consistency desired.

If you don't like biting chillies when you drink, you can even strain it before drinking. The flavors still exists.

Use some ice cubes to serve the spiced buttermilk and relish as chilled.

Do not skip asafoetida because it enhances the taste. Also do not overuse it.