APRICOT AND PRUNES YOGHURT

Ingredients:
Thick sweetened curd - 300 ml
Plum sauce - 1 cup
Prunes and apricots - 1 cup (pitted and cut into small pieces)
Cinnamon powder - 1/4 tsp

For the tempering:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

• Blend the curd with plum sauce and cinnamon powder.
• Transfer to serving bowl and add apricots and prunes.
• Heat oil in pan; add mustard seeds and curry leaves and allow them to crackle.
• Pour over the curd mixture and serve chilled.