Plain Yogurt 2 cups
Green Chilli 1
Coriander Leaves 6-8 leaves
Curry Leaves 2-4
Turmeric Powder a pinch
Salt to taste
Fenugreek Seeds 1/4 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Oil 1 tbsp
Method of preparation:
Wash and chop cilantro and curry leaves roughly.
Remove stem, wash and chop green chilli into circles.
In a bowl, mix together yogurt, chopped cilantro, chopped curry leaves, chopped green chillies, turmeric powder and salt.
Heat oil in small pan, add all talimpu ingredients in order.
When fenugreek seeds turn dark brown, remove from heat and add this talimpu to above yogurt bowl.
Mix thoroughly and serve with rice and a slice of onion.
Notes: Add curry leaves and green chilli to talimpu for a different taste.