INGREDIENTS
- 2 cups sour curds
- 1/2 cup gram flour
- salt to taste
- 4 cups water
- 1 tablespoon sugar
- 1 1/2 tablespoons chilli P
- ginger paste
- 1/2 cup small pieces of white radish
- A big pinch of asafoetida
- Few coriander leaves, chopped.
- For tempering
- 2 tablespoons melted ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 2 sprigs of curry leaves
- METHOD
- Take curds and gramflour in a vessel and beat them together.
- Add water and all the spices. Mix well.
- Add white reddish pieces.
- Prepare tempering. Separate curry leaves and wash them.
- Heat ghee, add mustard seeds, cumin and fenugreek seeds. When they stop spluttering, remove from fire and hold over the kadhi mix. Add curry leaves and pour in it.
- Now put the vessel to heat. Stir often for even mixing and thickening.
- Simmer for 10 minutes. Serve hot with few coriander leaves in it.
