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Cooking Instruction:
1. Heat 50ml of water in a kadai or non-stick saucepan. 2. Add the pack content into the hot water, mix well and let it come to a boil. 3. Take 150ml of curd and mix well to remove any lumps. Add the whisked curd to the boiling mixture and switch off the flame. Mix well so that the curd doesn't curdle. Check for salt and serve with hot rice.