Ingredients:

• 300 g – thick and fresh curd.
• 3 – Green chillies (chopped).
• 1 – Red Chilli (broken into pieces).
• 2 – Tomatoes (cut into small cubes and remove seeds).
• 2 – medium sized Onions (cut into small cubes).
• 1 – green Capsicum (cut into cubes after removing seeds).
• 1/2 tsp – jeera.
• 2 tbsp – oil or less.
• 1/8 tsp – mustard seeds.
• 10 – curry leaves.
• Hing – a pinch.
• 1 tsp – split Urad Dal without husk.
• Salt.
• Haldi – a pinch (optional).
• 2 tsp – chopped coriander leaves.

Method:

1. Heat oil and add mustard seeds, dal, hing, jeera, red chillies and curry leaves.
2. Fry till the mustard seeds crackle and dal becomes light brown.
3. Add green chilli, onions and salt.
4. Fry till onions become soft and pink.
5. Add tomato, capsicum pieces and haldi.
6. Fry for 2 minutes.
7. Remove from fire and let it cool.
8. Add to fresh curds, sprinkle coriander leaves and mix gently (no blending or churning).
9. Serve with plain rice/chapatti/poori.

Recipe courtesy of Uma Devi Ramachandra