Updated: Feb 10, 2022
Prep Time: 5 Mins Cooking Time: 20 Mins Serves: 4
1⅓ cup Fresh Yoghurt Curd
2½ cups Water
3 tbsp Gram Flour (Besan)
½ tbsp Ghee (Clarified butter)
½ tsp Oil
1-inch Cinnamon Stick
2 Sprigs of Curry Leaves
½ tsp Fenugreek Seeds
1 tsp Cumin Seeds
¼ tsp Asafoetida
1½ tsp Coriander-Cumin Powder (Dhana Jiru)
5 Cloves of Garlic Grated
1½ tbsp Ginger Paste
1 tsp Green Chilli Paste
2 tbsp Coriander Leaves Chopped
1½ tbsp Jaggery (Gōr)
Salt to taste
Take the yoghurt, water, gram flour and ¼ tsp salt beat to a smooth mixture, strain and keep aside.
In a pan, add the ghee, oil, fenugreek seeds, cinnamon stick and clovers, heat this on medium heat for a minute or two.
Once hot add the cumin seeds, asafoetida, ½ tsp coriander-cumin powder, curry leaves and grated garlic, sauté for 30 seconds then add the yoghurt mixture.
Add the ginger paste, green chilli paste, remaining coriander-cumin powder, jaggery and salt.
Now stir continuously with a whisk on high heat to prevent it from splitting.
Once it comes to a boil, add the chopped coriander and simmer for 5 minutes.
Serve hot with rice or matar bhat.