The small Curry leaf plants,
cropping up here and there,
look tempting, reminding you
of a job to be done.
For those who tend to be,
finicky about
wet curry leaves
sticking to the tongue,
there's some relief.

Dried curry leaf powder
mixed into buttermilk with a
pinch of salt, hing and cumin powder
plus some crushed ajwain seeds
and sipped little by little,
does make those
humid summer afternoons fly.
Cool buttermilk
with the memorable
flavour of curry leaves,
coating your tongue,
propels soothened taste buds to
convey the message and
as if by reflex action,
you hold out the cup for some more.

A traditional drink
but suited for modern times too.

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