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