1 teaspoon turmeric powder
½ water for diluting buttermilk
10 g salt ( or to taste )
2-3 tablespoon shredded coconut
1 ½ teaspoon cumin ( jeera seeds )
2 teaspoon chopped ginger
4-5 green chillies , slit lengthwiseCooking oil
For seasoning
1 teaspoon cooking oil
1 teaspoon mustard seeds
3 red chillies
1 spring curry leaves
Method
1, Add ½ teaspoon turmeric powder to the buttermilk and mix well . Add water if the butter milk is too thick.
2, Add salt and heat on a low flame till the buttermilk reaches room temperature.
3, Remove from heat and set aside.
4, Heat oil in a kadai. Roast in a little oil , one by one, the shredded coconut, the remaining turmeric ( ½ teaspoon ), cumin seeds, coriander seeds and green chillies . Blend to a smooth paste.
5, Add coconut paste to the warm buttermilk, put it back on the gas stove and heat for approximately 4-5 on a very low flame.
6, For seasoning – Heat cooking oil in a pan. Add mustard seeds. When they splutter add curry leaves ginger and red chillies. Saute slowly for 3-4 minutes and add this to more kozambu. .
