Potato curd cooler
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Potatoes scrubbed; boiled & cooled | |
| 1 | Onion finely chopped | |
| 1 | teaspoon | Coriander leaves finely chopped |
| 1 | tablespoon | Tamarind chutney |
| 1 | teaspoon | Green chutney |
| Red chilli powder | ||
| Cumin powder | ||
| Salt to taste | ||
| 1 | tablespoon | Sev |
| ½ | cup | Fresh beaten curds chilled |
Directions
Slice unpeeled potatoes into rounds about 3mm thick.
Arrange side by side in a large very shallow dish.
Pour curds to cover all rounds. Drizzle both the chutneys all over.
Sprinkle chilli powder, salt, cumin all over.
Garnish by sprinkling coriander, sev and onions all over.
Serve cold.
Making time: 15 minutes(excluding potato cooking time) Makes: 3 servings bowl
Shelflife: Make as required
Converted by MC_Buster.
Converted by MM_Buster v2.0l.