1. In a serving bowl put the yogurt, sour cream,corn, water and salt to taste. 2. Add a little more water if the yogurt mixture is still too thick. 3. Stir until smooth. 4. In a small frying pan put the oil, mustard seeds, and cumin seeds. 5. Heat over high heat until the mustard seeds have popped for about 10 seconds. 6. Stir in the minced green chili pieces and cook until they soften. 7. Remove from heat and stir in the hing and curry leaves. If desired, you can also add the corn here at the end rather than putting it in the yogurt right away. 8. Pour the seasonings into the yogurt and stir to blend. 9. Garnish with cilantro. 10. I like to let this sit about 30-60 minutes before serving so that the flavors can marry before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
