Ingredients
Method
- 1 cup full-cream plain yoghurt
- salt, to taste
- 4 T Woolworths jalapeño atchar
- 3 sprigs curry leaves, fried
- 1 beetroot, grated
Method
Ingredients
Season the yoghurt. Spread onto a plate, spoon over the atchar, swirl in the beetroot and top with the crispy curry leaves.
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