Tuesday, December 4, 2007

Mooli ka Kadhi

2 cups sour curds
1/2 cup gram flour
salt to taste
4 cups water
1 tbsp sugar
1 1/2tsp chilli P ginger paste
1/2 cup small pieces of white radish
pinch of asafoetida
Few coriander leaves chopped.

For tempering

2 tbsp melted ghee
1/2tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
2 sprigs of curry leaves

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