KADHI

Ingredients:

1. 1/2-1 tbsp bengal gram flour / besan
2. 2 cups yoghurt/ curd, preferably sour
3. 1 cup water
4. 1 tsp grated ginger - (optional)
5. 2 green chilli(es) slit or chopped
6. 1 tsp sugar or to taste
7. 1 tsp cumin seeds/ jeera
8. 1tsp mustard /rai
9. 1/4 tsp each of asafoetida and turmeric powders
10. 1 full red chilli
11. curry leaves /kadi patta
( bay leaf , cloves, dalchini/ pattai) - can b add while tempering
12. salt to taste
13. finely chopped coriander leaves to garnish

method:

1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
2. Add the grated ginger, curry leaves, sugar and salt.
3. Keep on low flame for 5 minutes or till the mixture comes to a boil.
5. For the tempering, heat oil in a pan for 2 minutes.
6. Add the mustard seeds and the cumin seeds. Let them crackle.
7. Now, add the asafoetida, the red chilli , green chilly, turmeric powder and fry on low heat for few seconds.
8. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low 9. heat for 2 minutes.
10. Garnish with finely chopped coriander leaves before serving.
11. Serve with pulav, roti..