Ingredients
Yogurt: 1 cup
Salt: As per taste
Green chili: 1
Mint leaves: 1 cup
Curry leaves: 2-3 strands
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Oil: 1 tsp
Method
Heat oil in a pan and add mustard seeds and cumin seeds. When they start spluttering, add curry leaves and green chili and sauté till they are crisp and remove from fire. Add it to the yogurt and check for salt. Mix well and transfer to a serving bowl. Garnish with coriander leaves and serve chill.
Yogurt: 1 cup
Salt: As per taste
Green chili: 1
Mint leaves: 1 cup
Curry leaves: 2-3 strands
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Oil: 1 tsp
Method
Heat oil in a pan and add mustard seeds and cumin seeds. When they start spluttering, add curry leaves and green chili and sauté till they are crisp and remove from fire. Add it to the yogurt and check for salt. Mix well and transfer to a serving bowl. Garnish with coriander leaves and serve chill.
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