Curd, whisked – 1 cup
Salt to taste
Oil -1 Teaspoon
Mustard seeds – ¼ Teaspoon
Cumin seeds -1/4 Teaspoon
Hing – pinch of
Dry garlic coconut chutney – 1 Tablespoon
Garlic, cut into slices – 4 to 5
Take one bowl, add curd, dry garlic coconut chutney, salt and mix well.
Heat oil in kadai, add mustard seeds, cumin seeds, let them spullter. Add hing, garlic and sauté till golden brown.
Pour this tadka over raita and serve it with garlic thepla or methi thepla or parathas.