PREP COOK TOTAL
5 mins 20 mins 25 mins
3 cups water
2 cups plane yogurt
2 tbsp. chickpea flour
1 tbsp. sugar or to taste
1/2 tsp turmeric powder
salt to taste
1 tbsp vegetable oil
1 tbsp ghee
2 dried red chile, broken into pieces
1 spring fresh curry leaves
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 pinch asafoetida powder
1/4 cup chopped coriander leaves
3 green chile, halved.
1 tbsp minced fresh ginger roots
In a large saucepan, add water, yogurt and chickpea flour together until smooth.
Add green chile, ginger, sugar, turmeric and salt.
Bring it to boil and then reduce heat to low and cook for 5 to 10 minutes.
In a frying pan, heat oil and ghee together over medium heat.
Fry the dried red chile, curry leaves, cumin seeds and asafetida powder in the mixture until seeds sputter.
Add the mixture to the saucepan, mix well. Serve hot