Thursday, January 7, 2016


6 cups water
6 Tbsp gram flour
pinch of asafoetida
 pinch of jaggery
6 cups curd
2 Tbsp clarified butter
1/2 cumin seeds
1tsp mustard seeds
6 cloves
1 tsp chopped ginger
2 whole red chilly
5 green chillies chopped
salt to taste
Curry leaves


 Mix the curd, gram four, asafoetida, jaggery, salt and water. Mix using a whisk.
Heat a pan and pour in the mixture.
Keep stirring till the curry thins out.
As the curry thins out, add the seasoning and boil the curry for 5-6 minutes.

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