In a large mixing bowl, whisk 500 grams of curd (main) until smooth and creamy.
Gradually add 1 liter of cold water to the curd, whisking continuously to maintain a smooth consistency.
Finely chop 1 medium-sized cucumber, 1 small bunch of fresh mint leaves, 1 small bunch of fresh dill, and 1 small bunch of fresh cilantro. Add these chopped ingredients to the curd mixture.
Add 1 finely chopped green chili (optional) and 1 finely chopped small onion to the mixture.
Season the soup with salt and black pepper according to taste. Mix well.
Refrigerate the soup for at least 1 hour to allow the flavors to blend.
Before serving, give the soup a good stir and garnish with a few mint leaves.