Komal ( Gujarati Recipe)

by Tarla Dalal

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Beautiful, just like its name! a rare combination of spiced curds and coconut milk makes komal a spicy yet cooling drink. Although the green chillies represent the key flavour of this drink, discarding them before serving ensures that the slivers of chilli do not hinder the drinker. Remember that the tempering is a very essential part of the procedure for this recipe.

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Preparation Time: 5 mins
Makes 4 servings
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Ingredients

1 cup curds (dahi) , whisked
1 cup coconut milk
1 tbsp chopped coriander (dhania)
2 green chillies , slit green chillies
1 tsp sugar
salt to taste
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 curry leaves (kadi patta)

Method

Combine the curds, coconut milk, coriander, green chillies and sugar along with1 1½ cups of water in a bowl and mix well till the sugar dissolves.
Add the salt, mix well and keep aside.
For the tempering, heat the oil in a small pan, add the cumin seeds, asafoetida and curry leaves.
When the seeds crackle, pour the tempering over the drink.
Remove the green chillies and discard them before serving.
Serve immediately.

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