Recipes from an Indian kitchen with a focus on Andhra cuisine
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Thursday, June 16, 2016
¾ cup fresh mint leaves/pudina leaves
½ tsp cumin
salt as needed
1¼ cup curd
1 to 2 tbsp. chopped cucumber
1 to 2 tbsp. chopped onions
Wash mint leaves in a lot of water and drain them.
Dry roast cumin and cool it.
Add cumin to a blender jar and powder.
Add 1 tbsp of yogurt, mint, coriander and salt to the jar.
Blend well and mix with the rest of the yogurt.
Add few chopped onions or cucumber pieces.serve With vegetable briyani or any other rice.
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