The combination of curd and mint is awesome and cooling. I often use mint in my cooking as it’s cooling and refreshing. Aids digestion too.It’s always there in my kitchen garden.
Mint – 1 handful
Green chillies – 2
Hung curd – 1 small bowl
Cumin powder – 1/4 spoon coarsely ground
Black salt – as per taste
Mint leaves for garnishing
In a mixer jar or preferably a salad chopper add in the green chilli bits and handful of mint leaves and just Whiz it for 10 seconds.
Transfer this to a bowl.
Now add the cumin powder. Black salt and give a proper mix.
Garnish with a tender mint sprig and enjoy it refrigerated.