Mint & CurdUser Submitted Recipe
It goes great with rice."
fresh mint leaves
pepper corn or pepper powder
1/2 cup freshly grated coconut
1 cups of thick curd
1 tbs oil
pinch of Asofoetida
Dry roast a bunch of mint leaves, for 5 minutes on a towel.
Along with mint leaves, grind ginger, pepper and freshly grated coconut, into a paste, without adding water, add this mixture to curd and mix it well, along with some water, it should have gravy consistency, then add desired amount of salt.
Heat some oil in a small container, to this add mustard seeds, after it spulters, add Asofoetida,and curry leaves,now add this to the earlier preparation.
serve it with hot rice.