1/2 tsp methi seeds/fenugreek seeds
1/2 tsp jeera seeds/cumin seeds
1 tsp fresh coconut grated
2 glass buttermilk
1/2 tsp mustard
few curry leaves
Salt as per taste.
1 tsp oil
1/2 tsp hing.
In a pan without adding oil fry fenugreek seeds and cumin seeds separately for a minute or until aromatic, cool it.
Grind to fine powder both fenugreek and cumin seeds together.
Now add buttermilk and coconut and grind again until everything blends.
Heat a tsp of oil add mustard when it splutters add curry leaf and the ground buttermilk, salt and boil for 5mins.
Serve the methi buttermilk hot/cold