January 01, 2018

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.
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