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Recipe Category: Indian
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Ingredients
- 5 cups of buttermilk
- 4-5 green chillies, slit
- 1 1/2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp turmeric powder
- 2-3 tablespoons coconut, shredded
- salt to taste
- 1 tsp mustard seeds
- 1 sprig of curry leaves
- oil for seasoning.
- water for diluting the buttermilk if needed.
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.
- Delicious when eaten with hot plain rice.
- Cannot be re-heated on direct fire.
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