Serves: 6 | Prep time: 7 min. | Cooking Time: 20 min.
- Yogurt – 2 cups
- Gram Flour/ Besan – 2 tbsp.
- Ginger – Lime size
- Green Chili – 2 or 3
- Sugar – 1 tsp.
- Turmeric powder – 1 pinch
- Curry / Kadipatta Leaves – 1 spring
- Salt to taste
- Oil - 1 tsp.
- Mustard Seeds - 1 tsp.
- Cumin/ Jeera Seeds - 1 tsp.
- Dry Red Chili - 1
- Asafetida/ Hing powder - 1 pinch
~ It took me about 20 min. to bring to boil on a low heat (until the raw smell of the flour goes away)
~ Switch off the heat.
~ Prepare a small kadai or pan for tempering. Heat oil, add mustard seeds. When it splutters add Cumin seeds, Asafetida, Red chili.
~ Pour it on top of kadi and close the lid.
~ Serve it garnished with coriander alongside steamed rice, or you can drink like soup J
My previous blog hop entries…
This is off to Radhika’s blog hop event.