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In a blender add all the ingredients listed under 'seasoning of buttermilk' and beat it just untill everything gets blend well. If you are using thick buttermilk/ curd, add just a little drinking water to make it a little runny.
Pour it to a saucepan and keep it on high heat just untill the saucepan gets warmed up. Keep stirring continuously. Then turn down the heat to medium-low.
Keep stirring it untill the mixture gets warm and starts foaming up. This should take about 5-10 minutes. Do not boil it or overheat it. Remove it from the heat and keep stirring it for another 3-4 minutes.
In another skillet, heat the coconut oil. Add the mustard seeds and let them pop. Add the sliced shallots, ginger, garlic, red chilly and curry leaves. Fry it for about a minute or two.
Remove it from the heat and let it stand for half a minute before you add it on top of the buttermilk mixture. Give it a stir and serve warm.
You could refrigerate it for about 3-4 days. If you refrigerate, warm it just a little before use or just pour it cold, over steaming rice.
SERVING: 12
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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