Matar Dahi Fry (fried Curd With Peas)

The summers will soon mark its arrival after this Holi and in Rajasthan, the summer platter consists an indispensable side-dish called Raita (a curd dish with some veggies and spices). I have already tried many types of raitas and no side dish gives such a zing to the meal as the raita. Recently I came across a new dish called Matar Dahi Fry and I was very curious to know what it is all about. Then my sister-in-law, who is known among our relatives for her extraordinary culinary skills, explained me the whole procedure of making Matar Dahi Fry. I was so excited that I cancelled making a normal raita that day, to try this interestingly awesome recipe. The recipe turned out so well that I couldn't wait to post it here.

photo of Matar Dahi Fry (Fried Curd with Peas)
photo of Matar Dahi Fry (Fried Curd with Peas)
Curd - 400 gms
Peas - 1 small bowl
Onion - 1 medium sized (finely chopped)
Tomato - 1 medium sized (finely chopped)
Green Chili - 1 (finely chopped)
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Roasted Cumin Powder - 1/2 tsp
Red Chili Powder - 1/2 tsp
Oil - 2 tsp
Salt to taste
Whip the curd well and keep aside.
In a tadka pan, heat oil and add mustard, cumin and fennel seeds.
Allow it to crackle and then add green chilies.
Add the finely chopped onions and saute well.
As the onion turns golden brown, add tomatoes.
Now add peas and cook for 2 minutes.
Then add turmeric powder, roasted cumin powder, red chili powder and salt as per taste.
Now remove the tadka from flame and pour it on the whipped curd.
Mix well and serve with any paratha or roti and it even tastes great with any rice preparation.