butter milk-500 ml
grated coconut-1/2 cup-3/4 cup
turmeric powder-1/2 tsp
Mix butter milk and water together. In a mixie jar, add coconut, cumin,chilly, curry leaves, garlic and turmeric, grind into fine paste. Heat a clay pot, add oil, saute tomato, then add grinded coconut with some water, add salt, cook in low flame, once it boiling, add buttermilk, stir well, now add fenugreek powder, mix well and turn off flame. Finally splutter mustards, curry leaves and chilly then add to the curry.
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