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.

Cooks Comments and Tips

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