- Curd – 2 cups
- Fresh coriander leaves – 1/2 cup
- Cumin seeds – 1 tsp
- Oil – 2 tablespoon
- Bundi – non spicy 3 tsp
- Kashmiri mirchi – 1 tsp
- Salt as per taste
- Water – 1 cup
- Mix the curd and water, add chopped coriander leaves and salt as per taste.
- For tempering take oil in a small pan add cumin seeds followed by kashmiri mirchi powder.
- Add bundi fast and turn off the gas.
- Mix well and add to the curd.
Serve it hot with Biryani