Ingredients:
- 1 cup hung curd
- salt to taste
- 1 green chili
- 1 medium sized radish
- a few coriander leaves
Method:
- Peel and grate the radish. Set aside.
- Chop the green chili and coriander finely.
- In a bowl, mix the hung curd, radish, green chili and salt.
- Let it rest for an hour to get the flavors all mixed.
- Ready to serve.
Serving suggestions:
Use it as a dip or a spread. Goes well with vegetables and crackers..
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Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her. She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com