AJWAIN LEAF KADHI
INGREDIENTS
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10 to 12 fresh carom seed leaves
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1 tsp ghee
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1/2 tsp cumin seeds
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8 to 10 peppercorns
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1 to 2 green chilies, chopped
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1/2 cup freshly grated coconut
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1 cup thick curds
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Salt to taste
DIRECTIONS
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Heat the ghee in a deep pan and add the cumin seeds and peppercorns.
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When the seeds crackle, add the green chilies and sauté for 2 minutes.
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Add the ajwain leaves and sauté for 2-3 minutes or till the leaves turn soft and change their colour.
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Remove from the flame and keep aside to cool.
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Add the coconut and blend in a mixer till smooth, using a little water if required.
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Transfer back in the same pan, add the whisked curds and salt and mix well.
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Serve at room temperature with rice.