Raita / Tair Pachadi (a Salad in Yogurt from South-Indian kitchen)

Ingredients:
Curd 3.5 % 500 ml
Carrot 2 medium size grated
Mustard (black) 1 Teaspoon
Cumin seeds 1 Teaspoon
Curry patta 1-2 Twigs
Green chilli 2 chopped
Bengal gram daal roasted 1 Teaspoon
Urud daal 1/2 Teaspoon
Peanuts 1 Teaspoon
Turmeric a pinch/ 1/4 teaspoon
Salt to taste
Sugar 1/2 spoon
Oil 1 Teaspoon
Coriander leaves chopped 1/2 cup

Preparation:
- Heat oil in a pan. Add the mustard seeds.
- As the mustard crackle add the jeera, peanuts, bengal gram daal and urud daal.
- When the peanuts are fried, add the curry leaves & chilli to fry them.
- Add the carrots and turmeric and salt to taste.
- Saute the carrot, dont cook them fully.
- Remove from the stove and keep it aside to cool.
- Add to the curd and serve after adding sugar and chopped coriander leaves.