AOC


April 05, 2018

Prep: 15 mins
Cook: 30 mins
Yields: 8 Servings

Ingredient


Curd - 200gms, Mango pickle paste-20 gm, Ginger julienne -3gm, Green chilli julienne -2gm, Salt to taste, Panch Phoran - 2gm, Mustard oil-5ml, Turmeric -3 gm, Honey -3ml,

Procedure

Hung the yoghurt in a tea cloth to drain all water. Allow it to hang overnight for better results. Heat mustard oil, add panch phoran, add ginger and green chilli. Add turmeric. Allow it to cool and keep separate. Make a fine paste of mango pickle. Strain the paste to make it smooth. Take yoghurt in a bowl, whisk till smooth. Add all the above ingredients. Check seasoning Panch poran-A mix of whole spices consisting of Anise seeds(saunf), Mustard seeds(rye), Cumin seed(jeera), Nigella seeds(Kalonji) and fenugreek seeds(methi dana)

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