1

Dry roast chopped ajwain leaves for 2 mins (it shouldn’t start leaving water).

2

Into a blender add the leaves, cumin seeds, grated coconut, and 2 tbsp of curd and salt.

3

Dilute curd with 1/4 cup water.

4

Transfer blended ingredients into a bowl, add chopped coriander leaves and the diluted curd (or buttermilk).

5

For tadka, into ghee splutter some mustard seeds and add it into the bowl.

6

Mix well and it’s ready!

You can also add curry leaves, dried red chilli into tadka.

Coriander leaves are optional, it's not added in the authentic Karnataka recipe. I added it as I love the flavour it adds.