|Curry leaves||1 Cup (16 tbs)|
|Coconut||1⁄2 Cup (8 tbs), grated|
|Buttermilk||3 Cup (48 tbs)|
|Cumin seeds||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
Wash the curry leaves and pat them dry.
Blend the curry leaves, peppercorns and coconut to a fine paste in the blenderiser.
Then add the buttermilk and salt and blend these too.
Transfer the cool kadhi to a serving bowl.
Prepare a seasoning by heating the ghee in a pan.
Place the cumin seeds in it.
When they start to move around add the rest of the seasoning ingredients and stir fry for 30 seconds.
Pour the seasoning over the kadhi and) chill if desired.
Serve with porridge, rice or even as an appetiser.