• Serves: 4
  • Cooking time (approx.): 11 minutes

Ingredients Edit

Directions Edit

  1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
  2. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
  3. Keep on low flame for 5 minutes or till the mixture comes to a boil.
  4. Keep simmering.
  5. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s).
  6. Add the mustard seeds and the cumin seeds.
  7. Let them crackle.
  8. Add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
  9. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
  10. Garnish with finely chopped coriander leaves before serving.

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