Main Ingredients:

Buttermilk : 5 cups
Green Chilli (slit) : 4-5 no
Cumin seeds : 1 1/2 tsp
Coriander seeds : 2 tsp
Turmeric powder : 1 tsp
Coconut (shredded) : 2-3 tsp
Salt : to taste
Mustard seeds : 1 tsp
Curry leaves : 1 sprig
Oil : for seasoning

Cooking Preparation of the Recipe:

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.

Serve with hot plain rice.
Note: This dish cannot be re-heated on direct fire.

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