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  • Food Type: Vegan

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 Cuisine By Region


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1.5 cups of buttermilk

2.4-5 green chillies, slit

3.1 1/2 tsp cumin seeds

4.2 tsp coriander seeds

5.1 tsp turmeric powder

6.2-3 tablespoons coconut, shredded

7.Salt to taste

8.1 tsp mustard seeds

9.1 sprig of curry leaves

10.Water (for diluting the buttermilk if needed)


  1. Add 1/2 tsp of turmeric to the buttermilk and mix well.
  2. Add water if the buttermilk is too thick.
  3. Add salt and heat on a low flame till the buttermilk
  4. reaches room temperature.
  5. Take it from the fire and set aside.
  6. Roast in a little oil, one by one, the coconut,
  7. the remaining turmeric,jeera, coriander and green chillies.
  8. Blend to a smooth paste.
  9. Add this coconut paste to the warm buttermilk,
  10. put it back on the stove and heat for approximately
  11. 4-5 minutes.
  12. Season it with mustard seeds and curry leaves.
  13. Delicious when eaten with hot plain rice.
  14. Cannot be re-heated on direct fire.

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