1. Mix curds, powdered curry leaves, salt and sugar well.
2. Pound walnuts and chillies together.
3. Add pounded mixture and mix well.
4. Chill before serving.
5. Garnish with pieces of mint leaves
6. Serve with vegetable crudites and tortillas

Making time: 10 minutes
Makes: 3-4 servings
Shelflife: 1 day refrigerated