- Cumon Seeds
- Dy Chilli
- Olive oil
Fox nuts = makhaana
1. Prep the yoghurt / curd by stirring. Use a spoon if you prefer it lumpy, or a beater/blender if you like it flowy/drippy/creamy. Avoid keeping it watery, because you want the Yogurt (raita) to stay a while in the mouth so you can savour the flavour.
Slurp and munch away! Avoid salt. Who needs more water retention anyway?
Do try this recipe at home and let us know how you liked it. Also do share your recipes of fixing a great bowl of curd. I would love to learn something new from you.