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This south indian dish goes really well with rice and potato as side dish.
- Heat 1 tsp oil in a pan, add the methi seeds, asafoetida, curry leaves and red chillies and saute for 1 minutes.
- Cool and blend in a mixer along with grated coconut into a fine paste. Keep aside.
- Heat 2 tsp coconut oil in a pan, add the madras onions and saute till they turn golden brown.
- Add 1 cup water, salt and turmeric powder, mix well and simmer for 10 minutes.
- Add the ground paste and enough water if required, mix well and simmer for 5 minutes.
- Add the sour curds, mix well and simmer for 1-2 minutes.
- Season with mustard, methi seeds, curry leaves and red chilli in coconut oil.
- Serve hot.
This recipe was contributed by praksuj on 29 Aug 2011
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