500 ml Akshayakalpa Curd
A small bunch Fresh Coriander
Red Chilli Flakes
Take a fine muslin cloth and strain the curd overnight to drain the curd whey.
Next day, take the curd and add finely chopped fresh coriander.
To this add the red chilli flakes
Add Himalayan salt to taste.
Mix well and serve with carrots, beets, celery sticks, cucumbers or any dish as an accompaniment.