2 cups thick curd (if slightly watery also its ok)
2 tbsps each - channa dhal, toor dhal, mustard
a pinch asafoetida
few sprigs curry leaves, cooriander leaves
3-4 red chillies
Method
roast mustard , channa and toor dhal with red chilied add hing.also add curry leaves.grind coarsely in mixie
add this powder to the curd mixture add salt to taste and decorate with corriander leaves.
can be mixed with rice and had with vazakkai podi
