Ingredients:

• 2 cups – sour Butter milk/curds
• Salt – to taste
• Turmeric – 1 tsp
• Seasoning:
• Urad Dal – 1/2 tbsp
• Mustard Seeds – 1/2 tbsp
• Jeera – 1/2 tbsp
• A pinch – Hing
• Curry leaves – a few
• Any combination of the vegetables (2 Tomatoes must)

Method:

1. Boil vegetables, add salt and turmeric.
2. Heat oil in kadai, add seasoning.
3. When mustard pops, add the paste and boiled vegetables.
4. Add more water if required. (Should be of sambar consistency.)
5. Get it to boil in a medium flame. Remove from heat.
6. Serve with hot rice.

Recipe courtesy of Sify Bawarchi