coriander seeds – 1 tsp, gram dal – 1 tsp, red dried chillie – 1 or 2, fenugreek seeds – 1/4 tsp, asafoetida – a bit.
Slightly roast the above in little oil until they begin to smell and turn golden in colour. Fry 2 green chillies separately. Add the chillies and 1/2 cup grated coconut and grind finely. Add this to 1 cup of thick curd, and mix. Add few fresh corinder leaves. Add some spluttered mustard seeds.