Cooking Time : 10 min.
Ingredients :
2 tbsp besan
2cups fresh curds
1 tsp chilli-ginger paste
2 curry leaves
2 tbsp sugar (approx.)
2 tbsp chopped dhaniya
salt to taste
For
the tempering :
1/2 tsp jeera
1/2 tsp rai
a pinch hing
1 red chilli broken into pieces
2 tsp ghee
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Method:
Mix the gram flour, curds and 3 teacups
of water. Beat. Add the chilli-ginger
paste, curry leaves, sugar and salt
and put to boil. Boil whilst stirring
for a while.
Prepare the tempering by heating the
ghee and frying the jeera and rai
until they turn brown. Add hing and
red chilli. Add the tempering to the
kadhi and boil for a few minutes.
Sprinkle dhaniya on top and serve
hot.
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