Credits:
umaskitchenexperiments.blogspot.com
youtube.com
Ingredients:
2 cups yogurt
1 1/2 tblsp lemon juice
4 green chillies
1 inch ginger (adrak)
1/4 cup coriander leaves (dhania patta)
10-12 curry leaves (kari patta)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1 1/2 tblsp lemon juice
4 green chillies
1 inch ginger (adrak)
1/4 cup coriander leaves (dhania patta)
10-12 curry leaves (kari patta)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
Method:
·
Churn
the yogurt. Add about 1/4 litre chilled water. Churn briefly.
·
Wash
green chillies and fresh coriander leaves, wash and peel ginger. Chop all the
three ingredients finely.
·
Pound
curry leaves with required quantity of salt.
·
Dry
roast the cumin seeds and crush into a fine powder.
·
Add
the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust
salt and refrigerate for about 1/2 hour.
·
Strain
and serve in tall glass tumblers with some crushed ice.
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