|
Ingredients
|
Quantity
|
|
Sour yoghurt
|
2 cups
|
|
Jaggery
|
1 tbsp
|
|
Besan flour
|
2 tbsp
|
|
Ginger (1”)
|
1 piece
|
|
Curry leaf stalks
|
2 to 3
|
|
Coriander leaves
|
½ cup
|
|
Salt
|
to
|
|
For
tempering:
|
|
|
Cinnamon(1”)
|
1 piece
|
|
Cloves
|
5
|
|
Fenugreek seeds
|
½ tsp
|
|
Asafoetida
|
¼ tsp
|
|
Oil
|
1 tbsp
|
Whip the yoghurt, add enough water to make it of pouring
consistency. Stir in the besan flour and set aside. Scrape and chop the ginger,
chop the jaggery and coriander leaves. Add these with salt to the yoghurt. Place
on a high flame and stir constantly for 15 minutes, until the besan flour
cooks. Fry the tempering spices in the oil and pour into the kadhi. Simmer them
together for a few minutes. Serve with kitcheri or sukhi dal.
