Yield: 1 servings
|3 cups||Slightly soured buttermilk|
|2 tablespoons||Gram flour|
|1 teaspoon||Wheat flour|
|¼ teaspoon||Clove/cinnamon pwd; (or use whole)|
|Few grains methi leaves|
|1 teaspoon||Cumin & mustard seeds|
|1||Stalk curry leaves|
|2||Whole red chilles|
|½||Red chilli crushed|
|Salt to taste|
Mix flour and butter milk well with a hand mixer or whipper. Strain.
Heat ghee in a saucepan, add seeds, leaves, whole chilli and buttermilk.
Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida.
Allow to come to boil before you stop stirring.
Allow to simmer on low heat stirring occasionaly till the ghee tends to float on top and the mixture does not taste floury.
Serve piping hot garnished with coriander.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.