Ingredients
curds - 2 cups
water - 2 cups
besan/ gram flour - 1 ½ tbsp
green chilli- ginger paste - 1 - 1 ½ tsp
(take 2 green chillies & a ½ inch piece of ginger & grind together)
sugar - a pinch ( Gujaratis use more, atleast 1 tsp )
turmeric- 1/4 tsp
salt - about 1 tsp
For the Tadka
Ghee/ oil - 1 tbsp
jeera/ cumin - 1tsp
cinnamon - 1 inch stick
cloves - 1-2
some curry leaves
chopped coriander - 1 tbsp
Method
1. Beat the curd until smooth. Add the besan, chilli-ginger paste, turmeric powder,salt & sugar & mix well.
2. Transfer to a saucepan or kadhai & cook on medium flame stirring continuously.Cook until it nearly comes to a boil. Lower the flame & keep stirring for anther 2-3 minutes. Remove from fire.
3. Heat the ghee . Add the cumins, & let it turn golden. Add the cloves & cinnamon & the curry patta & pour the entire thing into the kadhai. Top with chopped coriander. 4. Serve with hot khichdi or rice.
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