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         I lb curd
         1/2 tsp salt
         1 onion
         2 tsp ghee or oil
         Grind together:
         1 bunch coriander leaves
         6 green chilies
         1 small piece of ginger
         3 cloves garlic
         1/2 tsp cumin seed
         1 tsp gram flour
         Peel the onion and finely chop. Grind the coriander. chilies, ginger, garlic and cumin seed. Heat the oil and fry the onions till light brown. Add the flour, fry and then add the ground masala, and cook slightly. Just before serving, add salt to the curd, beat well and add to the hot cudhy. Mix and serve immediately with Khichri or Palao.

Never reheat the curd cudhy, but gently warm it.

Note: This cudhy is called white cudhy in  parsi cooking. To make it more like the hindu/gujarati cudhi, add pinch of turmeric, curry leaves and sugar to taste.