Ingredients
1cup curd (thick sourless)
2tsp Pepper powder
½ tsp Turmeric powder
A pinch of Fenugreek seeds
1/4tsp Cumin seeds
2 Dried Red chilies
¼ cup water
Curry leaves
Asafoetida
Mustard seeds
Directions
Heat oil in a pan, splutter mustard and fenugreek seeds. Reduce the flame, add curry leaves and red chilies (broken). stirs for some time and add turmeric powder and asafetida. wait for a couple of seconds and add water followed by pepper powder and salt .When the water reduces to half add curd and stir for 2mins.(Don’t let the curd boil) switch of the flame stir continuously for 2-3mins to avoid curdling.
Notes:
You can keep this without refrigerating for a week.
Sending this dish to the below events:
Healthy vegetarian side dishes hosted by Nandoos and Priya.
Dish-it-out-light-dinners hosted by Vardini and Preetha Sowmyan.
