Ingredients:

• 2 cups Yoghurt
• 2 tbsp. singhare ka atta (waterchestnut flour)
• 4 cups water
• 1 tbsp. Rock Salt
• 1 tsp. chilli powder
• ¼ tsp. Cinnamon powder
• 2-3 tbsp. Sugar
• 2 tsp. oil
• 2 tsp. Cumin seed
• 1 spring Curry leaves
• 3-4 dry whole Red Chillies
• 2 tbsp. fresh coriander leaves, chopped

Method:

1. Beat the dahi and atta together till smooth.
2. Add salt, chilli powder, cinnamon powder, sugar and water, mix well.
3. In a heavy based pan, heat oil, add cumin seeds, curry leaves and whole dry red chillies.
4. When cumin splutters, add the dahi mixture, increase flame and bring to a boil.
5. Leave to simmer for about 15-20 minutes. Serve hot garnished with fresh coriander leaves.