Ingredients:
• 1 cup – Curd
• 3 cups – water
• 2 tbsp- gramflour
• 1 Green chilli
• 1/2 inch piece Ginger
• 1 stalk Curry leaves
• 1 tbsp- Coriander leaves finely chopped
• 3 pinches Asafoetida
• 3 pinches Turmeric powder
• 1/2 tsp – each cumin & Mustard Seeds
• 8-10 grains Fenugreek seeds
• 1 tsp – Sugar
• 1 tsp- salt
• 1 tbsp- Ghee
Method:
- Beat curd, water and gramflour to a smooth mixture.
- Crush chilli and ginger to a paste, add to above mixture.
- Heat ghee in a deep pan, add seeds, curry leaves, asafoetida.
- Allow to splutter, add mixture, stirring continuously till it boils.
- Simmer on low, add all other ingredients, except coriander.
- Allow to simmer for 12-15 minutes.
- Add coriander leaves just before serving.
- Serve hot with rice.
Recipe courtesy of Sify Bawarchi