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Sunday, 07 September 2008
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IngredientsIngredients  
  • 2 Cups Yougurt
  • 1.5 tbsps. Lemon Juice
  • 4 nos. Green Chillies
  • 1 inch Ginger
  • ¼ cup Fresh coriander leaves
  • 10 - 12 Curry leaves
  • 1 tsp. Cumin seeds
  • large pinch Asafoetida powder
  • to taste Salt


Difficulty:Low
Vegetarian:No
Hits:187
Rating:5,00 (1 Votes)
Date added;:24.Feb.2008
Author:admin_cookbook
InstructionsInstructions  1.Churn the yogurt. Add about ¼ litre chilled water. Churn briefly. 2.Wash green chilies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely. 3.Pound curry leaves with required quantity of salt. 4.Dry roast the cumin seeds and crush into a fine powder. 5.Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about ½ hour. 6.Strain and serve in tall glass tumblers with some crushed ice.

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