|Buttermilk||6 Cup (96 tbs) (Use Fresh, Not Sour)|
|Turmeric powder||1⁄4 Teaspoon|
|Curry leaves||4 (A Few)|
|Coconut||1 Cup (16 tbs), grated|
|Chili powder||1⁄4 Teaspoon|
|Cumin seeds||1⁄4 Teaspoon|
|For the seasoning:|
|Vegetable oil||3⁄4 Tablespoon (1 Dessertspoon)|
|Mustard seeds||1⁄4 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Dry red chilies||2 , halved|
1. Mix into the buttermilk turmeric powder, curry leaves and salt. Grind ingredients 5 to 8 and add. Heat the mixture over a low flame, stirring continuously. When the first bubble appears, remove from flame and continue stirring till it cools.
2. Heat oil. Splutter mustard seeds, add fenugreek seeds and red chillies and fry lightly. Cool and add to buttermilk.