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  • 10 to 12 fresh carom seed leaves
  • 1 tsp ghee
  • 1/2 tsp cumin seeds
  • 8 to 10 peppercorns
  • 1 to 2 green chilies, chopped
  • 1/2 cup freshly grated coconut
  • 1 cup thick curds
  • Salt to taste
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  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.