Kathiyawadi Tadka Chaas Recipe

Producer: Swati Chaturvedi

Whisk together yogurt and water until smooth. Add salt, roasted cumin powder, and finely chopped mint leaves.

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Heat oil in a small pan. Add mustard seeds and let them splutter.

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Add cumin seeds, asafoetida, and curry leaves. Pour the tempering over the yogurt mixture.

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Stir well and chill in the refrigerator. Serve cold, garnished with a sprinkle of cumin powder and chopped coriander.

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