Curd Salad

A simple recipe for rice

Ingredients

4 tablespoons of thick yogurt

1 small piece of ginger, grated

1/2 carrot, grated

1 green chili, chopped

Salt to taste

1 tablespoon of vegetable oil

1/2 teaspoon of mustard seeds

Chili flakes (optional)

1/2 onion, chopped

1/2 tomato, chopped

Fresh coriander leaves (optional)

Preparation

In a bowl, mix together the yogurt, ginger, carrot, green chili, and salt. Set aside. Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Add the chili flakes if using. Add the chopped onion and saute until translucent. Add the chopped tomato and cook until softened. Add the yogurt mixture to the pan and stir well to combine. Cook for a few minutes until the curry is heated through.Garnish with fresh coriander leaves if desired.

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