Masala Butter Milk

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.