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.
