fresh curds (beaten)
red kashmiri chillies
green chilli (finely cut)
fresh coconut (grated – opt.)
coriander leaves (finely cut)
salt to taste
Cut the pudlas into small pieces. Keep aside.
In a bowl, add chilli, coconut, coriander leaves and salt to the curds.
On a low flame, heat oil in a ladle. Add the mustard seeds. As they crackle, add asafoetida, red chillies and curry leaves.
Pour this tempering on the curd mixture. Mix well. Add the pudla pieces. Fold in gently. Garnish and serve.
Additional Note: Instead of tempering, only green chillies can also be added.