Ingredients:

• 1 cup – sour Curd
• 3 cups – water
• 2 tbsp- gram flour
• 1 tbsp – rajasthani vadi (nuggets)
• 1/4 tsp- Fenugreek seeds
• 1/2 tsp- each cumin and Mustard Seeds
• 3 small round dry Red Chillies
• 1 stalk Curry leaves
• 1 tbsp- Coriander leaves finely chopped
• 2-3 pinches Asafoetida
• 2-3 pinches dry Ginger powder
• 2-3 pinches Cinnamon Clove powder
• 1 Bay Leaf
• salt to taste
• 1 tbsp – Ghee

Method:

1. Beat curd, add water, gram flour, mix till smooth.
2. Heat a large deep pan, add vadis, dry roast for 2 mins.
3. Remove with a spoon, keep aside.
4. Add ghee to hot pan, add seeds, bay leaf, curry leaves, chillies.
5. Allow to splutter, add asafoetida, clove-cinnamon powder.
6. Add curd mixture, stir continuously till it starts boiling.
7. Add ginger powder, salt, simmer for 7-8 mins.
8. Add roasted vadis, simmer further for 5 mins.
9. Garnish with coriander leaves before serving.
10. Serve parathas, puris, rice or khichidi.

Recipe courtesy of Saroj Kering