approx. 1 cup, or about half a 16oz carton of regular, or reduced fat/light sour cream
approx. 3 cups, or about 2/3 to 3/4 of a 1-quart jug of low-fat buttermilk
a good shaking of pepper – to taste
salt (opt) to taste (I don’t add it)
1/4 tsp. pure hot chili powder or cayenne pepper (or a little less)
1/4 – 1/2 tsp. garam masala
Adjust spices to taste. (Start with lesser amounts).  Some also like to add ground cumin, as well (I don’t).

Blend with a whisk until smooth.  Refrigerate. 

Variation: Add a handful of boondi (little fried dough balls) and refrigerate overnight.  Or, if you’re in a hurry (and this is how I alwasy make it), pour boiling water over boondi in a bowl to soften.  Let soak 1-2 minutes, drain, then add to cuttha and refrigerate.

Note: This is a pretty flexible recipe. I don’t usually make quite a full batch and just eyeball the measurements: about 2/3 of the quart of buttermilk and approx 3/4 cup sour cream – or just enough to thicken the buttermilk to a nice consistency.