Friday, September 18, 2009



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


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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