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Curd Pickle Dipping

5  made it  |  8 reviews

Vahchef


 

"Vahchef Inspries Home cooks to create restaurant style Recipes At home every day."

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curd pickle dipping
2

Curd Pickle Dipping Recipe, How To Make Curd Pickle Dipping Recipe

This delicious curd dipping pickle, also known as Perugu pachadi made with yoghurt as the main ingredients is used as a dip or accompaniment and tastes great with just about anything! Spicy and pickled tasting curd goes well with pakodas, chapatis,

About Recipe

How to make curd pickle dipping

(89 ratings)
8 reviews so far
prep time
30 mins
Cook time
15 mins
Total time
45 mins
curd pickle dipping
Author : Vahchef
Main Ingredient : Curd/yogurt
Servings : 0 persons
Published date : September 02, 2007


Ingredients used in curd pickle dipping
• pickle 3 Tablespoons.
• curd 2 Cup.
How to make the recipe:
  1. Mix pickle and curd and wish you could add other ingredients like onions and chillies to enhance the flavor.nbsp;

horlicks




Cooking with images





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  • profile image
  • jaibilo

    •  14  
    •  391  
    •  5  
   2007-10-14

what kind of pickles do you reccomend? and can i get it a the local supermarket?

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  • VahChef

    •  14  
    •  391  
    •  5  
   2007-10-14

mango or tamato pickle is best for this dipping

 
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  • scout062007

    •  14  
    •  391  
    •  5  
   2007-11-25

Publish a cookbook, I will be the first in line to buy it!!:)


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  • lovelysprinkles

    •  14  
    •  391  
    •  5  
   2008-10-15

lipsmacking homemade goodness! but my house is pickle-less.

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  • MrIhba

    •  14  
    •  391  
    •  5  
   2013-07-05

Finally found your first video on youtube

 
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  • taka7683

    •  14  
    •  391  
    •  5  
   2013-07-14

He has less hair on his head now.... Nice to know he's been active for over...


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  • Sieberliebangbang

    •  14  
    •  391  
    •  5  
   2014-10-30

yo became fat?

 
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  • Tulika Karmakar

    •  14  
    •  391  
    •  5  
   2015-06-24

Nobody ever commented in these 8 years for this video!!.... the first video uplo...


 


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