Pulisseri/Kachimoru

Ingredients

Curd - 1/2 Kg
Shallots - 2 tbspn. cut small
Garlics - 1 tbspn. cut small
Ginger - 1 tbspn. cut small
Red chilly - 2 broken
Curry leaves - 2 stalk
Cumin seeds - 1/2 tspn
Mustard seeds - 1/4 tspn
Red chilly powder - 1/2 tspn
Turmeric powder - 1/4 tspn
Fenugreek powder - 1/4 tspn (previously roasted and ground)
Coconut oil - 1 tbspn
Salt for taste.

Method

Make thick buttermilk of the curd by adding 2 1/2 cups water. Add salt and keep aside. In a pan heat coconut oil, put mustard seeds, cumin seeds and broken red chilly and splutter. Add the cut ginger, garlic and shallots and fry on slow fire till it become golden colour and crispy. Add curry leaves. Put off the fire and immediately add the chilly powder, turmeric powder and fenugreek powder and mix well. Put the fried ingredients to the buttermilk and mix well. Heat the buttermilk mixture on low flame stirring continuously till it become hot but not boiling. Remove from fire and stir for few more minutes. Serve with steamed rice. This kachimoru will remain fresh for 2-3 days.