Another great accompanying dish to serve with veggie dishes or rice Pilafs/ Pulaos.
Ingredients:
- 1 1/2 cups fresh (not sour) chilled yogurt
- 1 tsp sugar
- Salt to taste
- 1/2 tsp Chaat Masala (available at most Indian grocery stores)
- 1 large bunch fresh dill weed chopped fine (approximately 100 gms/ 0.22 lbs)
- 2 tbsps garlic chopped very fine
- 2 dry red chillies
- 3/4 tsp black mustard seeds
- 2 tsps vegetable/ canola/ sunflower cooking oil
Preparation:
- Mix the yogurt, sugar, salt and Chaat Masala in a large mixing bowl and blend till mixed and smooth.
- Add the chopped dill weed and mix.
- Heat the oil in a small pan on a medium flame, till hot. Add the garlic and fry till light golden.
- Add the dry red chillies and fry till darker. Now add the mustard seeds and cook till they stop spluttering.
- Immediately add this tempering mix (oil-garlic-dry red chillies-mustard) to the yoghurt - it will splatter a bit so be careful - and mix to blend.
- Serve with a veggie dish or rice pilaf/ pulao.
