Curry Leaves Raita

Beaten curds - 2 cups
curry leaves - 10 to 15
green chillies - 4 to 5
cumin seeds - 1 tsp
mustard seeds - 1/4 tsp.
salt and chilli powder to taste
asafoetida - a pinch
sugar - 1 tsp.

Fry the curry leaves till red and crisp in a little ghee. Roast cumin seeds. Grind cumin seeds, curry leaves and the chillies to a paste and mix with the curds along with the rest of the ingredients except asafoetida and mustard seeds.

Heat 1 tsp oil and toss in mustard seeds and asafoetida. When the seeds stop spluttering, Pour over the raita and serve.