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“I often make this to serve with vegetable biriyani as the onion taste isn't as strong.”
READY IN:
7mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the yougurt into a serving bowl.
  2. Add water, more or less, depending on how thick you want the yogurt to be, and stir until smooth.
  3. Add the shallots and salt and blend.
  4. In a small frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 5 seconds.
  5. Quickly add the cayenne and then pour the mixture into the yogurt. Stir.
  6. Garnish with the cilantro.
  7. Set in the fridge for a time so that the flavors can marry. Good served with vegetable biriyani.

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