Ingredients Jump to Instructions ↓

  1. 2 tbsp besan (Bengal gram flour)

  2. 1 1/2 cups curds (dahi)

  3. 1 tsp ginger-green chilli paste

  4. 2 curry leaves (kadi patta)

  5. 2 tbsp sugar

  6. 2 tbsp chopped coriander (dhania) salt to taste For the tempering

  7. 1/2 tsp cumin seeds (jeera)

  8. 1/2 tsp mustard seeds ( rai / sarson) a pinch asafoetida (hing)

  9. 1 red chilli, broken into pieces

  10. 2 tsp ghee

Instructions Jump to Ingredients ↑

  1. 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 cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli. Add the tempering to the kadhi and boil for a few minutes. Sprinkle coriander on top and serve hot.


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