Preparation
Time: 8 min
Cooking
Time: 3 min
Serves: 8
Ingredients
measure:-
For Mix:
Kashmiri
Red Chilly powder: 1 tbsp
Turmeric
Powder : 1 tsp
Fenugreek
Powder: ½ tsp
Salt:
Sufficient
Small
Onion : 3 tbsp chopped
Ginger
garlic Paste : 1 tbsp,
Green
Chilly : 2 splited lengthwise.
Curd
: 2 litre
Mustard
seed : 1 tsp
Dry
Red chillies: 2 broken
Oil:
2 tbsp coconut oil
Preparation:-
1) Pour the curd into a bowl or mixer.
2) Spoon in the masala items to curd .
3) If needed add some water (If the curd is too thick).
4) Whisk or blend the mixed curd.
5) In a earthern pot or kadai, put 2tsp oil and splutter curry leaves and dry red chillies.
6) Dump in the remaining dry ingredients and sauté till it turns brown.
7) Simmer the flame and pour the whisked or blended curd mix.
8) Mix it till it slight warm,to avoid curdling.
9) Take off the stove and pour it into a bowl.
10) Garnish with curry leaves.
1) Pour the curd into a bowl or mixer.
2) Spoon in the masala items to curd .
3) If needed add some water (If the curd is too thick).
4) Whisk or blend the mixed curd.
5) In a earthern pot or kadai, put 2tsp oil and splutter curry leaves and dry red chillies.
6) Dump in the remaining dry ingredients and sauté till it turns brown.
7) Simmer the flame and pour the whisked or blended curd mix.
8) Mix it till it slight warm,to avoid curdling.
9) Take off the stove and pour it into a bowl.
10) Garnish with curry leaves.
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