Doddapatre / Karpooravalli leaves - 6 leaves
Thick Curd - 1/4 cup
Whole black pepper - 1/4 tsp
Jeera / Cumin - 1/4 tsp
Coconut - 1/4 cup
Salt as needed
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 1
Curry leaves few
Heat 1/2 tsp ghee add pepper,jeera,coconut and karpooravali leaves saute till the leaves shrink.
Cool add salt and grind to a smooth paste
Beat curd in a bowl add the ground paste add water if too thick.
Heat ghee in a pan temper with mustard,curry leaves and red chillies,pour it into the curd mixture and mix well.
Best served as a side dish for rice.
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