Monday, July 28, 2014

Karpuravalli ( Doddapatre ) Moru, Ajwain Leaves Buttermilk


          After I tried and tasted the Thayir Pachadi/ Raitha/ Tambuli with Ajwain Leaves/ Karpuravalli, I wanted to try out something else with it. Since these leaves tasted very good with yogurt, I wanted to try a moru/ buttermilk with it. The buttermilk tasted really good, just like the  ' masala moru ', but using just two ingredients apart from the buttermilk. I used the raw leaves, no sauteing or boiling, so no nutrients lost in the process, next time you make ' moru ' do try this out, you'll definitely love it..

Need To Have

  • Karpuravalli Leaves/ Ajwain Leaves - 4 to 5
  • Cumin Seeds/ Jeera - 1/4 teaspoon
  • Curd/ Yogurt - 1/2 cup
  • Salt to taste

Method


          Grind together the ajwain leaves and cumin seeds along with a little curd. To this, add the remaining curd and 1/2 cup water and salt and blend well. Remove and serve it chilled.


Note
I used chilled yogurt, so I served it right after blending and didn't add any ice cubes.
Used medium sized leaves.
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11 comments:

  1. Refreshing . since ajwain has strong flavor , I never use.

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  2. Love the color ....... Looks refreshing!!

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  3. Interesting recipe.. Refreshing moru..

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  4. This one sound very interesting...and looks refreshing

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  5. would love to have a glass of this drink.

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  6. I have never used ajwain leaves this way..looks flavorful!!

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  7. Such a refreshing drink :) looks amazing Hema

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  8. Looks refreshing! Hema, I will try this out soon. I have these growing in my balcony garden. Thanks.

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  9. never tried this. looks refreshing

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