2 cups (400 g) 14 oz Yoghurt (dahi), sour
2 tbsp (20 g) Gram flour (besan)
1 Ginger (adrak), 1 inch piece, finely chopped
2 tbsp (40 g) 1 1/4 oz Jaggery (gur)
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
2 - 3 sprigs Curry leaves (kadhi patta)
Salt to taste
2 tbsp (20 g) Gram flour (besan)
1 Ginger (adrak), 1 inch piece, finely chopped
2 tbsp (40 g) 1 1/4 oz Jaggery (gur)
1/2 cup (12 g) Green coriander (hara dhaniya), chopped
2 - 3 sprigs Curry leaves (kadhi patta)
Salt to taste
For the tempering:
1 tsp (5 ml) Vegetable oil
1/2 tsp Cumin (jeera) seeds
1/4 tsp Fenugreek seeds (methi dana)
2 - 3 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp (1 g) Asafoetida (hing
1/2 tsp Cumin (jeera) seeds
1/4 tsp Fenugreek seeds (methi dana)
2 - 3 Cloves (laung)
1 Cinnamon (dalchini), 1 inch stick
1/2 tsp (1 g) Asafoetida (hing
method
1. Whip the yoghurt, adding enough water to obtain a pouring consistency.
2. Add the gram flour, ginger, jaggery, green coriander, curry leaves, and salt to taste.
3. Cook on high heat and stir constantly for about 15 minutes. The mixture should not be too sweet.
4. For the tempering, heat the oil in a pan; add the cumin seeds, fenugreek seeds, cloves, cinnamon stick, and asafoetida; saute for a few seconds. Pour the yoghurt mixture and simmer for 2 minutes. Adjust seasoning to taste.
5. Serve hot with any vegetable.
2. Add the gram flour, ginger, jaggery, green coriander, curry leaves, and salt to taste.
3. Cook on high heat and stir constantly for about 15 minutes. The mixture should not be too sweet.
4. For the tempering, heat the oil in a pan; add the cumin seeds, fenugreek seeds, cloves, cinnamon stick, and asafoetida; saute for a few seconds. Pour the yoghurt mixture and simmer for 2 minutes. Adjust seasoning to taste.
5. Serve hot with any vegetable.
serving amount
serves: 6 - 8
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
