Ingredients:
Curd – 1 1/2 cups, whisked
Salt as per taste
Capsicum – 1, medium, finely chopped
Coriander Leaves – 1 tblsp, finely chopped
Grind to a fine paste:
Coconut – 2 tblsp, grated
Ginger – 1/4 inch piece, grated
Green Chilli – 1, chopped
Chana Dal – 1 tblsp, roasted
Coriander Leaves – 1 tblsp, chopped
Water – 4 tblsp
For Tempering:
Oil – 2 tsp
Mustard Seeds – 1/ tsp
Cumin Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chilli – 1, halved
Urad Dal – 1 tsp
Curry Leaves – 1 sprig
Method:
1. Combine curd, ground paste and salt in a bowl.
2. Whisk well and keep aside.
3. Heat oil for tempering.
4. Add the remaining tempering ingredients.
5. When mustard seeds splutter, add capsicum and saute for 2 minutes.
6. Sprinkle a little water.
7. Cover pan and simmer for 5 minutes till cooked.
8. Set aside to cool.
9. Mix in curd and coconut mixture.
10. Garnish with coriander leaves.
11. Serve chilled as a accompaniment.
