Oct 152012


2 tablespoons besan (gram flour)
4 cups water
2 cups sour curd
Salt to taste
1 tablespoon sugar (more/less to taste)
½ teaspoon turmeric (haldi) powder
4 green chillis, slit in halves
1 tablespoon fresh ginger, grated or finely chopped
¼ cup chopped coriander leaves
For Tadka/tempering/popu:
1 tablespoon oil
1 tablespoon ghee
2 dry red chillis, broken
½ teaspoon cumin seeds


Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes.
Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter.
Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with khichdi or plain rice.

 Posted by at 1:30 pm

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