Masala Buttermilk Thambuli by Parimala Kitchen

Ingredients

• 500 ml fresh buttermilk (or whisked yogurt diluted with water)
• 1 tsp cumin seeds
• 1/2 tsp black mustard seeds
• 1 sprig fresh curry leaves
• 1 green chili, slit
• 1/2 tsp turmeric powder
• 1 tbsp fresh coconut, grated
• 1 tsp coconut oil
• 1/2 tsp salt (adjust to taste)

Instructions

1. Heat coconut oil in a small pan over medium heat until shimmering.
2. Add mustard seeds and cumin seeds, cooking for 30 seconds until they begin to splutter.
3. Stir in the green chili and curry leaves, sautéing for 1 minute until fragrant.
4. Stir in the grated coconut and turmeric powder, cooking for another minute until the coconut is lightly toasted.
5. Remove from heat and let the mixture cool for 5 minutes.
6. Blend the cooled spice mixture with a small splash of buttermilk until smooth.
7. Whisk the blended paste into the remaining buttermilk and season with salt before serving chilled over medium heat until heated through, about 5 min.