Morkozumbhu recipe

Recipe ingredients

5 cups of buttermilk
4 to 5 green chillies, slit
1 1/2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon turmeric powder
2 to 3 tablespoons coconut, shredded
Salt to taste
1 teaspoon mustard seeds
1 sprig of curry leaves
Oil for seasoning
Water for diluting the buttermilk if needed

How to make morkozumbhu

Add 1/2 teaspoon of turmeric to the buttermilk and mix well.
Add water if the buttermilk is too thick.
Add salt and heat on a low flame till the buttermilk reaches room temperature.
Take it from the fire and set aside.
Roast in a little oil, one by one, the coconut, the remaining turmeric, jeera, coriander and green chillies.
Blend to a smooth paste.
Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately 4 to 5 minutes.
Season it with mustard seeds and curry leaves.
Delicious when eaten with hot plain rice.
It cannot be reheated on direct fire.