This post is part of SADYA VIBHAVANGAL – Learn to make the traditional Kerala Feast- An Artist’s Edible Palette !
- 1 cup homemade curd or store-bought plain yogurt
- 2 cups water
- 2-3 Indian green chillies, slit opened lengthwise
- 1 small piece of ginger, peeled and thinly sliced
- 6-7 curry leaves
- Salt to taste
- In a mortar and pestle, crush the green chillies and ginger. With a wooden spoon or fork, gently beat the curd and add water to it and blend it well. Alternatively, add the curd and water to a blender and pulse only one or two times. To this, add the crushed ginger and green chillies. Tear some curry leaves and add salt to taste. Stir well and serve after 10 minutes. Note: Adjust the green chillies according to one’s tolerance level.