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
Season it with mustard seeds and curry leaves.
Delicious when eaten with hot plain rice.
Cannot be re-heated on direct fire.