RECIPES OF INDIA

Ingredients

5 cups

4-5

1 1/2 tsp

2 tsp

1 tsp

2-3 tbsp

1 tsp

1 sprig

Buttermilk
Green chillies (slit)
Cumin seeds
Coriander seeds
Turmeric powder
Coconut (shredded)
Mustard seeds
Curry leaves
Oil for seasoning
Water (for diluting the buttermilk, if needed)
Salt (adjust to taste)

1. Add 1/2 tsp of turmeric to the buttermilk and mix well (Add water if the buttermilk is too thick)
2. Add salt and heat on a low flame till the buttermilk
   reaches room temperature
3. Take it from the fire and set aside
4. Roast in a little oil, one by one, the coconut, the remaining turmeric, ,cumin, coriander and green chillies
5. Blend to a smooth paste
6. Add this coconut paste to the warm buttermilk and put it back on the stove and heat for approximately
   4-5 minutes
7. Season it with mustard seeds and curry leaves

(Note: This dish cannot be re-heated on direct fire)