Ingredients
- Buttermilk – 1 Liter
- Curry Leaves – 3 springs
- Coconut – ½
- Red Chillies – 2
- Small green chillies – 5
- Turmeric – ¼ tsp
- Cumin – a pinch
- Small onion – 1 grind together with cumin
- Green chillies (slit) – 2
- Ginger slice – small piece
- Salt – to taste
Tempering
- Coconut oil – 15 ml
- Red onion – 1
- Red chillies – 2
- Mustard seeds – 1tsp
- Fenugreek – 1 tsp
- Curry leaves – 1 spring
Method
Soak curry leaves in buttermilk. Heat oil in a large pan, add sliced onions, broken red chillies, mustard, and fenugreek and curry leaves. When seeds crackle add ground ingredients, green chillies (slit) and ginger (sliced). Stir well. Add buttermilk and salt. Cook without allowing boiling. Stir all the time.