1 quart plain, whole-fat yoghurt
3 leaves of holy basil
teaspoon of fennel seeds
¼ teaspoon coriander seeds
6 white pumpkin seeds or 6 fresh cucumber seeds
1. In a small saucepan, bring half a cup of water to a boil. Add in the holy basil, fennel seed, coriander seed, and 6 white pumpkin seeds or 6 fresh cucumber seeds.
2. After boiling for 5 minutes, remove from heat and allow for the water to cool completely.
3. In a blender, add in yoghurt. Strain the water from the saucepan into the blender, and blend until smooth.
4. Serve and store the leftovers in a jar in the fridge.
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