Surati Kadhi (Spicy yoghurt and gram flour curry) recipe
ingredients
1 1/2 cups (300 g) 11 oz Yoghurt (dahi)
2 tbsp (20 g) Gram flour (besan)
1 cup (250 ml) 8 fl oz Water
1 tsp (6 g) Green chilli-ginger (adrak) paste
2 tbsp (40 g) 1 1/4 oz Sugar
6 - 8 Curry leaves (kadhi patta)
1 tsp (5 g) Ghee
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tbsp (4 g) Green coriander (tiara dhaniya), chopped
2 tbsp (20 g) Gram flour (besan)
1 cup (250 ml) 8 fl oz Water
1 tsp (6 g) Green chilli-ginger (adrak) paste
2 tbsp (40 g) 1 1/4 oz Sugar
6 - 8 Curry leaves (kadhi patta)
1 tsp (5 g) Ghee
1 tsp (1 1/2 g) Cumin (jeera) powder
1 tbsp (4 g) Green coriander (tiara dhaniya), chopped
method
1. Whisk the yoghurt and gram flour together into a creamy consistency, gradually adding water.
2. Add green chilli-ginger paste, sugar, and curry leaves. Bring the mixture to the boil, stirring constantly.
3. Heat the ghee in a wok (kadhai); add cumin powder, fry for a few seconds and add to the yoghurt mixture.
4. Garnish with green coriander and serve hot with steamed rice.
2. Add green chilli-ginger paste, sugar, and curry leaves. Bring the mixture to the boil, stirring constantly.
3. Heat the ghee in a wok (kadhai); add cumin powder, fry for a few seconds and add to the yoghurt mixture.
4. Garnish with green coriander and serve hot with steamed rice.
serving amount
serves: 4
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