Chaas

With the mercury threatening to break through the top of the thermometer, and with me being on a particularly intensive running schedule, I've lost count of the number of times I have made this in the last few weeks.
 

Dry roast jeera and pound it till it becomes a coarse powder (I make this in a larger quantity and keep it).
Whisk curds with the desired quantity of water, add powdered jeera and rock salt to taste, stir, slurp.