1 cup shredded coconut
1tsp. cumin seeds
5 red dried chili peppers
2 cup butter milk
1/2 cup water
1 tsp. vegetable oil
1 tsp. mustard seeds
1 sprig of curry leaves
Put the coconut,
cumin seeds, 4 red dried chili peppers,
buttermilk, water and salt
into the blender and make into a thick smooth paste.
Heat oil in a
heavy deep saucepan with high heat, add mustard seeds,
curry leaves, and remaining red dried chili pepper.
When mustard seeds pop, add blended
mixture and heat to warm. Don't boil it.