Tuesday, January 12, 2010


Ingredients: 2 cups Yoghurt (plain), 1 heaped tbsp gram flour (besan), 2-3 cups water, 1 tsp ginger paste, 1 tsp green chilli paste, Curry leaves, Salt to taste. Tempering: 3 tsp oil, Mustard seeds, Jeera, asofoetida, curry leaves and 3-4 red chillies.
Method: Mix the yoghurt and water and add besan to it. Whisk it again till mixture is smooth like thick buttermilk. Add the green chilli and ginger paste, salt. Simmer for a few mins and let it come to a boil (avoid boiling on high because the mixture can curdle). Add tempering (heat oil and add tempering ingredients and let them crackle). Add it to the kadhi and let it simmer for a minute. Garnish with chopped cilantro. Serve with Hot Khichadi.

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