Curd Spaghetti
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Mixing spaghetti with yogurt is perfect for summer, when you do not feel like eating anything heavy. This spaghetti with yogurt will be a great alternative to other dishes on hot days. A bowl of spaghetti with yogurt and a bowl of fresh salad make a fantastic lunch or dinner. Try it
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Ingredients
- 1 tbsp oil
- 1 cup spaghetti
- 2 -3 tbsp chopped coriander
- 1 ½ tbsp chopped Ginger
- 1 tsp chopped Green Chillies
- half cup grated Carrots
- 1 cup Curd
- For Masala : 1 ½ tbsp Oil
- 1 tsp Mustard Seeds
- 2 Chopped Green Chillies
- 1 tbsp split Black Gram dal
- 8 Curry Leaves
- 2 tbsp roasted split Chickpeas
- 8 Cashew nuts
- 1 tsp Asafoetida
- FOR GARNISH 2 - 3 Red Chilli
- 1 sprig Coriander
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Instructions
- Heat oil in a pan and lightly roast the spaghetti. Add water and salt and let it boil for 8 to 10 minutes. Strain the spaghetti and wash with the cold water.
- Heat oil in a pan and add mustard seeds, curry leaves, black gram dal, chopped green chilli, roasted split chickpeas, asafetida, cashew nuts and mix well.
- Remove the prepared mixture in a bowl. Add boiled spaghetti, chopped coriander, chopped ginger, chopped green chillies and grated carrots. Now add curd, salt, chopped coriander and mix well.
- Remove the curd spaghetti in a bowl and place the bowl on a plate. Garnish with pickled red chilli and coriander sprig.
- Serve chilled or at room temperature.
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