Methi Lahsun ka Raitha

Ingredients

1 cup fresh curd

1 cup packed methi/fenugreek leaves

2 crushed or finely chopped green chillies

1 tsp jeera/cumin seeds

2 tsp oil

Salt to taste

Pinch of sugar

For the tadka:

2 tsp oil

1/2 tsp jeera/cumin seeds

1/4 tsp red chilli powder

6 garlic cloves peeled and chopped finely

Procedure

• Wash methi leaves and chop finely

• Heat oil in a pan, add cumin seeds and fry until aromatic

• Add crushed green chilli and chopped methi leaves, saute well for another 2 mins on a high flame till the leaves are cooked

• Do not cover the pan

• Turn off the flame and keep aside for 5- 10 mins until it is cooled completely

• Take curd in a bowl, whisk well, add salt to taste and sugar. Mix well

• Add the cooled methi leaves and mix

• For tadka, heat oil in a small pan, add chopped garlic and fry until brown

• Add jeera and turn off the flame

• Immediately put the red chilli powder and turn off the flame. Pour tadka over the raitha and serve with pulav or any flavoured rice.