In a kadai put a teaspoon of oil and add sago. Fry till it pops up. Remove and add it to a cup of warm water and keep aside for atleast half-an-hour.
Chop green chillies, coriander and curry leaves.
Beat curd well and add soaked sago along with salt.
In a small kadai put remaining one teaspoon oil and add mustard. When it pops up add chopped green chillies, coriander and curry leaves. Stir well and add it to the curd.
