Ingredients:

• 1.5 cup – Curd (full fat works better than skimmed ones)
• 1.5 cups – water
• 1 inch piece – ginger, peeled and chopped into thin slices
• 2 tbsp – besan (chickpea flour)
• 1 tbsp – Ghee (or oil)
• 1 tsp – Cumin seeds
• 1 tsp – Mustard Seeds
• 1 pinch – Turmeric
• 1 pinch – asafetida
• 1/4 tsp – Fenugreek seeds (meth/vendayam)
• few springs – Curry leaves and Cilantro
• 2 – 3 – Cloves
• 1 – Cinnamon stick
• 1 – 2 – Dried red chilli
• salt

Method:

1. Take a large bowl and mix yogurt and water and blend well.
2. In a small bowl, mix chickpea flour with little of the above mixture till it forms a paste.
3. Mix both of them well.
4. In a pan, temper the mustard seeds, cumin seeds, ginger, chilli, cloves, cinnamon curry leaves with ghee/oil
5. Add the mixture.
6. Simmer for 3-4 min and then add turmeric, salt and asafoetida and let it come to a boil.
7. The heat should be minimum.
8. Garnish it with cilantro and serve with roti/phulkas.
9. Recipe courtesy: Dhivya Karthik
10. http://chefinyou.com/