Step 1
Heat oil in a pan, add the mustard seeds and let it splutter.
Step 2
Add ginger, shallots, green chilly, red chilly and curry leaves. Saute well until the ginger just begins to brown.
Step 3
Turn off the flame. Add yogurt, adjust salt and stir well until mixed. (add yogurt only after turning off the flame else it may curdle.)
Step 4
Serve with matta rice for sadhya
By Ria Samuel
Pre Time
2hr
Serves
8
Difficulty
Easy
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