“Its easy...and one of the things my MIL cooks great...”
READY IN:
25mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 2 cups curds (preferable not sour)
  • 2 cups water
  • 3 teaspoons chickpeas (ground to powder form)
  • 1 12 teaspoons green chili paste
  • 1 teaspoon ginger-garlic paste
  • 1 12 teaspoons sugar
  • 1 teaspoon salt, to taste
  • 1 tablespoon ghee
  • 1 teaspoon cumin seed
  • 5 curry leaves
  • cilantro (to garnish)

Directions

  1. Take all the ingredients except the last three in a bowl.
  2. Mix them well with a hand blender.
  3. Take a kadhai or thick bottomed saucepan.
  4. Heat the ghee in it and crackle the cumin seeds add curry leaves also.
  5. Pour in the curd mixture.
  6. Do not bring to boil just heat the mixture, mean while keep stirring.
  7. Remove and sprinkle some chopped fresh cilantro.
  8. Serve hot with pea’s pulao or “Khichdi".
  9. The chickpea powder will prevent the curd from curdling.
  10. so arrange the amount to be used accordingly.

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