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:
- Grate the carrots and set aside. Grind ginger, coconut and green chilli in the mixie.
- Add the paste to curd along with grated carrots.
- Season with mustard, urad and hing.
- Sprinkle finely chopped coriander leaves.
Recipe courtesy of Vaishnavi