| CURD | 3 TBLSP |
|---|---|
| CABBAGE | 1/2 CUP |
| ONION | 1 NO |
| CARROT | 1 NO |
| CAPSICUM | 1/2 NO |
| CORN | 3 TBLSP |
| SALT | AS NEEDED |
| PEPPER | 1/4 TSP |
| CORIANDER LEAVES | FEW |
METHOD: Chop the veggies finely. Hung the curd in a muslin cloth for 1/2 an hour.If u dont have a muslin cloth a normal cotton handkerchief will do.Microwave the corn for 2 minutes.I used the frozen corn.Drain the water and add it to the chopped vegetables. Add salt and pepper to the vegetables and toss well. After half an hour,take the curd from the cloth.Don’t squeeze.Just add it to the veggies.Mix well. garnish with coriander leaves.Since i didnt have coriander leaves in hand i didnt add. Keep in the fridge for 1/2 hour. Serve chilled . Nice accompaniment for rotis and parathas. You can use any vegetable of your choice.
