Ingredients:

• 3-4 Carrots
• 1/4 inch piece Ginger
• 2 tsp Coconut (grated)
• 1 Green chilli
• Mustard, Urad Dal and Hing (pinch) for seasoning
• Coriander leaves for garnishing
• Salt to taste
• 4 cups Curd

Method:

1. Grate the carrots and set aside. Grind ginger, coconut and green chilli in the mixie.
2. Add the paste to curd along with grated carrots.
3. Season with mustard, urad and hing.
4. Sprinkle finely chopped coriander leaves.

Recipe courtesy of Vaishnavi