Updated: Jun 18
Prep Time: 10 Mins Cooking Time: 25 Mins Serves: 4
1 cup Fresh Yoghurt Curd
4 cups Water
1½ cup Gram Flour (Besan) + 2 tbsp
½ tbsp Ghee (Clarified butter)
1 tsp Oil
1 Dry Red Chilli
¼ tsp Fenugreek Seeds
1 tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida
½ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Coriander-Cumin Powder (Dhana Jiru)
1 Tomato Grated
5 Cloves of Garlic Finely Chopped
¾ tsp Lasan Ni Chutney
1½ tbsp Ginger Paste
1 tsp Green Chilli Paste
2 tbsp Coriander Leaves Chopped
1 tsp Jaggery
Salt to taste
In a small bowl combine 1½ cup gram flour, ¼ tsp turmeric powder, red chilli powder, ½ tsp coriander-cumin powder, ½ tsp salt and knead into a firm dough.
Using a sev sancha, with a thick sev blade about 2mm thick, and add the dough and keep aside.
Take the yoghurt, water, 2 tbsp gram flour and ¼ tsp salt beat to a smooth mixture, strain into a bowl and keep aside.
In a pan, add the ghee, oil, fenugreek seeds, dry red chilli. Once hot add the mustard seeds, cumin seeds, asafoetida, garlic, lasan ni chutney, tomatoes, ginger paste, green chilli paste, remaining coriander-cumin powder, turmeric powder, jaggery and salt. Sauté for 2-3 minutes.
Next, add the yoghurt mixture, stir continuously with a whisk on a high heat to prevent it from splitting.
Once it starts to boil, press the sev into the kadhi using the sev sancha keeping the heat high. Once you have used up all of the sev, let it boil for 3-5 minutes then stir with a fork to separate the sev.
Finally, simmer for 8-10 minutes on low heat occasionally stirring until the sev is cooked.
Garnish with coriander leaves and serve hot with parathas.