Mustard and Curry Leaf Lassi
Source and licence
"Mustard and Curry Leaf Lassi" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mustard_and_Curry_Leaf_Lassi, revision 4613367), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mustard_and_Curry_Leaf_Lassi&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613367
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Sindhi by a tradition spanning countries: Sindhi (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- Curd (thick plain "natural" yogurt)
- Cold water
- Salt to taste
- Oil
- Mustard seeds
- Curry leaves
Method
- Whip the curd in a bowl until it becomes soft and loosened.
- Mix in half as much cold water as curd, along with salt to taste.
- Heat a small amount of oil in a pan, and add mustard seeds. When hot, add curry leaves. Heat through for a few more seconds.
- Mix the mustard and curry leaf into the curd mixture.
- Chill the mixture well, and serve cold.