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photo by Meetu koli
Dry roast mustard seeds on low flame till aromatic.Set aside. Similarly dry roast curry leaves till they turn crisp and all moisture is dried up. Set aside. (Tip - before roasting curry leaves wipe excess water using kitchen towel)
Once mustard seeds and curry leaves come to room temperature crush combined to coarse powder using mortar pestle/ rolling pin and chopping board. Store in airtight container for a week.
In a cup take yogurt and mix well to smooth and creamy consistency. Add salt and Boondi. Garnish with mustard and curry leaves powder.
Tip - before roasting curry leaves wipe excess water using kitchen towel