Description Edit

Preparation Time : 30 Minutes Servings : 4

Ingredients Edit

For tempering Edit

Directions Edit

  1. Take curds and gramflour in a vessel and beat them together.
  2. Add water and all the spices.
  3. Mix well.
  4. Add white reddish pieces.
  5. Prepare tempering.
  6. Separate curry leaves and wash them.
  7. Heat ghee, add mustard seeds, cumin and fenugreek seeds.
  8. When they stop spluttering, remove from fire and hold over the kadhi mix.
  9. Add curry leaves and pour in it.
  10. Now put the vessel to heat.
  11. Stir often for even mixing and thickening.
  12. Simmer for 10 minutes.
  13. Serve hot with few coriander leaves in it.

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