Ingredients
2 cups yoghurt
2 tbsp gram flour
4 cups water
1/4 tsp asafoetida
1 tbsp salt
1 tsp chilli powder
1/4 tsp cinnamon powder
2-3 tbsp sugar
2 tbsp oil
2 tsp mustard seeds
8-10 curry leaves
3-4 red chillies
2 tbsp coriander leaves
Method
1. Whisk the yoghurt until smooth and then add gram flour to it.
2 cups yoghurt
2 tbsp gram flour
4 cups water
1/4 tsp asafoetida
1 tbsp salt
1 tsp chilli powder
1/4 tsp cinnamon powder
2-3 tbsp sugar
2 tbsp oil
2 tsp mustard seeds
8-10 curry leaves
3-4 red chillies
2 tbsp coriander leaves
Method
1. Whisk the yoghurt until smooth and then add gram flour to it.
2. Blend well till the batter becomes smooth again.
3. Add asafoetida, salt, chilli powder, cinnamon powder, sugar and water and mix well.
4. Heat oil in a pan and add the mustard seeds, curry leaves and red chillies.
5. When the seeds start spluttering, add the yoghurt mixture and boil.
6. Lower the flame and leave to simmer for about 20 minutes.
7. Garnish with coriander leaves and serve hot.
3. Add asafoetida, salt, chilli powder, cinnamon powder, sugar and water and mix well.
4. Heat oil in a pan and add the mustard seeds, curry leaves and red chillies.
5. When the seeds start spluttering, add the yoghurt mixture and boil.
6. Lower the flame and leave to simmer for about 20 minutes.
7. Garnish with coriander leaves and serve hot.
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