I always relished the pudina chutney served with tandoori chicken or kababs. This is my try and it turned out quite well..
Ingredients
1 cup punina leaves
2 spoon corriander leaves
2 cup curd
salt to taste
Method
- Grind the pundina leaves and corriander leaves in mixer
- It will form watery paste, filter to get the pudina water
- In a pot mix curd and salt
- Now mix the pudina water spoon full at a time till completely mixed
Notes
Use thickest possible curd as we are anyway adding pudina water so it will be little thinner anyways
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