Ingredients :
1 cup thick butter milk
1 tsp jeera
1 tsp pepper corns
3-4 tsp ghee
½ cup copra (grated)
3-4 sprigs curry leaves
salt to taste
Method :
Wash curry leaves and allow to dry.
Take 1 tsp ghee in frying pan and roast copra gratings in it, till brown, and keep aside.
Take another tsp ghee in pan and roast ½ tsp cumin, pepper and curry leaves in it, till brown.
Grind copra gratings with other roasted ingredients finely.
Then take 1 tsp ghee in a vessel. Add cumin.
When it splutters add thick butter milk. Remove from flame.
Mix the ground masala with butter milk, stir in salt and serve.
