Ingredients
2 tbsp Urad dal
1 cup curd
1 Red chili
Asafoetida little
Salt to taste
To temper
2 tsp Oil
¼ tsp Mustard seeds
2 sprig Curry leaves finely chopped
1 Green chili, finely chopped
½ tsp Ginger finely chopped
Preparations
First dry roast dal with red chili in medium flame.
Dal turns golden and wafts aroma add asafoetida
Cool down and place the roasted items along with jeera in a mixer jar.
Powder finely to a flour.
Take a mixing bowl, transfer powdered urad flour to it. Add curd, salt. I use my sauce whisk the mixture well to a smooth curd pachadi.
Heat oil in a pan and temper with mustard, followed by chopped chili, ginger and curry leaves.
Mix it to the curd.
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