Preparation:
Tie the curd in a nuslin cloth for an hour or so.
Finally chop the onion, cucumber and radish peeling only if required
Mix them, add the thick curd, salt, 2-3 pinches sugar and chopped
coriander
Heat oil in a small vessel, add cumin seeds, asafoetida and green chilli
slif
Mix gently, garnish with coriander and chill before serving. |
