Poosanikkai 2 cups
Tomato 1, small
Curds 2 cups
Oil 1 tsp
Mustard ¼ tsp
Green Chilli 2
Curry Leaves 1 sprig
Asafetida ¼ tsp
Salt to taste
Grate the poosanikkai. Add salt and keep aside for 10 minutes.
Squeeze out excess water.
Deseed and finely dice the tomatoes.
Beat the curds with salt and a pinch of sugar.
Heat oil in a small pan. Splutter mustard seeds. Add chilli, curry leaves and asafetida. Then, add tomato pieces and stir fry for 1 minute.
Mix seasoning into beaten curds along with poosanikkai.
Garnish with chopped Coriander leaves.