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11 September 2006

Ingredients

(Serves four)

600ml natural yogurt
600ml water
Salt
1tsp chopped fresh ginger
1 level tsp chopped green chillies
2tsp chopped fresh coriander
2tsp vegetable oil
1/2tsp mustard seeds
8 curry leaves
Pinch asafoetida
Lemon juice (optional)

Method
Put yogurt and water in a bowl and whisk. Add salt to taste. Add chopped green chillies, ginger and coriander. Leave for 10 minutes.

In a small ladle, add oil and heat it and add mustard seeds. When they start crackling, add asafoetida and curry leaves. Within seconds, as the leaves change colour, pour the tempered oil and spices mixture in the bowl and cover it for two minutes for the flavours to mix. If you like it sour, you could squeeze half a lemon in it. Strain and serve with ice.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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