Ingredients:
| Buttermilk |
5 cups |
| Green Chilli (slit) |
4-5 no |
| Cumin seeds |
1 1/2 tsp |
| Coriander seeds |
2 tsp |
| Turmeric powder |
1 tsp |
| Coconut (shredded) |
2-3 tsp |
| Salt |
to taste |
| Mustard seeds |
1 tsp |
| Curry leaves |
1 sprig |
| Oil |
for seasoning |
Method:
- Add 1/2 tsp of turmeric to the buttermilk and mix well. Add water
if the buttermilk is too thick. Add salt and heat on a low flame
till the buttermilk reaches room temperature. Take it from the fire
and set aside. Roast in a little oil, one by one, the coconut, the
remaining turmeric, jeera, coriander and green chillies. Blend to a
smooth paste.
- Add this coconut paste to the warm buttermilk, put it back on the
stove and heat for approximately 4-5 minutes.
- Season it with mustard seeds and curry leaves.
|
Serve with hot plain rice.
Note: This dish cannot be re-heated on direct fire.
