Cumin - 1/4 cup
Methi Seeds - 2 tbspns
Fry Methi seeds and Cumin in a dry pan and this can be stored in a dry container.
Cut curry leaves, coriander leaves, one inch of ginger piece and mix with salt and keep it for 15 mins. In a glass, add 2 ladels of thick curd and add 3 cups of water and churn well (this will give 2 glasses of buttermilk). To this add one spoon of the powder, and one spoon of the cut leaves and ginger. If you like you can add half of small green chilly.
Let everything set for around 30 mins. If needed it can be refrigerated for 15 mins before drinking. But I prefer not to refrigerate it.