1) 1 Cup Sour Curd
2) 2 Teaspoon oil
3) 2 Teaspoon Ghee
4) 1/2 Teaspoon Mustard Seeds
5) 1/2 Teaspoon Cumin Seeds
6) 1/4 Teaspoon Turmeric
7) 1/4 Teaspoon Black Pepper
8) 1/4 Teaspoon Kashmiri Chilly powder
9) 1 Dry Red Chilly
10) A Pinch of Asafoetida
11) Salt to taste
12) Few Fresh Coriander Leaves
13) 3/4 Cup Water


* Take sour curd in a bowl, beat it smooth
* Add Salt and Black Pepper, mix well and keep aside
* Heat oil in a small pan, crackle mustard and cumin seeds
* Add turmeric and Asafoetida to the oil, mix well
* Pour this tadka over the curd and give it a good mix
* In the same pan, heat ghee, and crackle dry red chilly
* Add Kashmiri chilly powder and fresh coriander leaves to the ghee
* Add water to the tadka and then pour in the curd
* Keep stirring till a boil comes, check salt and adjust accordingly
* After one boil, take it off heat and serve hot with rice or pulao


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