INGREDIENTS

• 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

INSTRUCTIONS

1. Mix the curd and water, add chopped coriander leaves and salt as per taste.
2. For tempering take oil in a small pan add cumin seeds followed by kashmiri mirchi powder.
3. Add bundi fast and turn off the gas.
4. Mix well and add to the curd.

Serve it hot with Biryani