Name: Carrot,Cucumber
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 10 medium Carrots (peeled and grated); 10 medium Cucumber (peeled and grated); 5 cups Curd (Yogurt) (whisked); 4 tablespoons Oil (for tempering); 4 teaspoons Mustard Seeds; 20 leaves Curry Leaves; 10 number Green Chilies (finely chopped); 1 pinch Asafoetida (Hing); 0 to taste Salt; 4 tablespoons Coriander Leaves (finely chopped, for garnish)

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How to Prepare

Wash, peel, and grate 10 medium carrots and 10 medium cucumbers.
Heat 4 tablespoons of oil in a pan over medium heat.
Add 4 teaspoons of mustard seeds and let them splutter.
Add 20 curry leaves
10 chopped green chilies, and a pinch of asafoetida. Sauté for 1 minute.
Add the grated carrots and cucumbers to the pan. Mix well and cook for 5-7 minutes until slightly soft.
Turn off the heat and let it cool slightly.
Add 5 cups of whisked curd (yogurt) to the mixture and stir well.
Add salt to taste and mix thoroughly.
Garnish with chopped coriander leaves before serving.
Serve chilled or at room temperature as a side dish.