2 big carrots grated
Salt to taste
1 tsp oil
1 tsp mustard seeds
Few curry leaves
A bit of asafoetida
1 cup thick curd
Finely chopped coriander leaves
Heat oil, add mustard seeds. When it splutters, add curry leaves and asafoetida. Then add grated carrot and cook for 3 to 4 minutes till the raw smell goes off.
Add this to the curd and add salt. Mix well and garnish with coriander leaves.
Sending this over to the Independence day event hosted by Pooja of My creative ideas.
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