Ingredients:

• 1/4 tsp – Methi seeds
• 1 tsp – Channa dal (soaked in water for 20 minutes)
• 1 tsp – Tamarind paste
• 2-3 – Green chillies
• 3 tbsp – grated fresh Coconut
• 1 tsp – Jeera
• 1 pinch – Turmeric powder
• 2 cups – thick Curds
• 2.5 cups – Water
• 2 tbsp – Rice Flour
• 5-6 – fresh Curry leaves
• Mustard Seeds for tadka
• Oil for seasoning

Method:

1. Dry roast the methi seeds until they turn golden brown, add it to the soaked channa dal.
2. Grind together the jeera, coconut, green chillies, soaked channa dal, methi seeds, and tamarind paste.
3. Whip the curd well with water, add the rice flour and turmeric powder and mix well.
4. Heat oil in a pan, splutter a few mustard seeds.
5. Add the whipped mixture and stir continuously till it thickens.
6. Then add the ground paste and fresh curry leaves, let it simmer for about 5 minutes, and remove from heat.

Recipe courtesy of Padma