Ingrediants
Grind coconut, green chilli and cumin seeds along with a little water. Mix it with buttermilk and salt. Heat coconut oil in a frying pan and put mustard, fenugreek and dried chilli pieces into it. Allow the mustard to burst. Pour the buttermilk coconut mix into it. Turn off the burner before it boils. Add sugar and stir well. Garnish it with curry leaves.
- 2 green chilli
- 4 cup buttermilk
- 2 cup grated coconut
- 1\2 tsp cumin seeds
- 1\2 tsp turmeric powder
- 1\4 cup water
- salt (to taste)
- 1 tsp sugar
- 2 tsp coconut oil
- 1\2 tsp mustard
- 1\2 tsp fenugreek
- 2 dried red chilli
- a few curry leaves
Grind coconut, green chilli and cumin seeds along with a little water. Mix it with buttermilk and salt. Heat coconut oil in a frying pan and put mustard, fenugreek and dried chilli pieces into it. Allow the mustard to burst. Pour the buttermilk coconut mix into it. Turn off the burner before it boils. Add sugar and stir well. Garnish it with curry leaves.
No comments:
Post a Comment