Kadhi

Yield: 1 servings

Measure Ingredient
3 cups Slightly soured buttermilk
2 tablespoons Gram flour
1 teaspoon Wheat flour
¼ teaspoon Clove/cinnamon pwd; (or use whole)
1 Bayleaf
Few grains methi leaves
1 teaspoon Cumin & mustard seeds
1 Stalk curry leaves
2 Whole red chilles
½ Red chilli crushed
Salt to taste
½ teaspoon Sugar
1 tablespoon Ghee
2 Pinches asafoetida
¼ teaspoon Turmeric
Chopped coriander

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.

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