Ingredients:
Butter Milk - 1 litre
Gram Flour - 4 tbsp
Salt - 1 1/2 tsp
Red Chilli Powder- 1/2 tsp
Turmeric- 1/4 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Bay leaves - 2-3
Red Chillies -4
Asafoetida - a pinch
Coriander leaves (chopped)
Oil - 2 tbsp
Method:
Butter Milk - 1 litre
Gram Flour - 4 tbsp
Salt - 1 1/2 tsp
Red Chilli Powder- 1/2 tsp
Turmeric- 1/4 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Bay leaves - 2-3
Red Chillies -4
Asafoetida - a pinch
Coriander leaves (chopped)
Oil - 2 tbsp
Method:
- Mix butter milk, Gram flour, salt, turmeric and red chilli powder. Mix well without lumps.
- Heat 1 tsp of oil, add fenugreek seeds, fry till it crackles. Add the butter milk mixture and cook in low flame for 15 minutes. Stir continuously.
- Remove from fire.
- Heat oil in a pan, add bay leaves, cumin seeds, red chillies, mustard seeds and asafoetida. Fry till mustard crackles.
- Add this to kadhi.
- Garnish with coriander leaves and serve.
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