Ingredients:
2 tablespoons gram flour
100 g curds, beaten
6 cups hot water
1 teaspoon salt
1 tablespoon oil
1 teaspoon mustard seeds
1/4 teaspoon methi seeds ( fenugreek seeds)
1/4 teaspoon hing water ( asafoetida water)
1 -2 red chilies
2 -3 curry leaves
1 -2 cloves
1 -2 green cardamoms
2 -3 green chilies
1 teaspoon ginger
1 tablespoon gud water (jaggery water) or 2 teaspoons sugar
Directions:
Put the gramflour in a bowl.
Add the curd and mix ensuring that no lumps are formed.
Add hot water and salt and mix well.
Allow the kadhi (curry) to boil in a large open-mouthed vessel.
Make sure you remove the scum the collects on the top, from time to time.
While the kadhi is boiling on medium flame, prepare the seasoning.
For this, put a tbsp of oil in a pan.
Add the ingredients listed under’Seasoning’.
Saute the ginger till the raw smell is gone.
Put the seasoning ingredients into the boiling kadhi.
Mix well and serve hot with white rice.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.