DIRECTIONS

1. Heat the ghee in a deep pan and add the cumin seeds and peppercorns.
2. When the seeds crackle, add the green chilies and sauté for 2 minutes.
3. Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
4. Remove from the flame and keep aside to cool.
5. Add the coconut and blend in a mixer till smooth, using a little water if required.
6. Transfer back in the same pan, add the whisked curds and salt and mix well.
7. Serve at room temperature with rice.