Preparation time 10 minutes

Cooking time 15 minutes

Total time 25 minutes

Servings 4 people

Type of recipe: curry

Name of author: Asmi Kadam

Ingredients:

·      4 cup butter Milk

·       ½ cup Chickpeas flour

·       1 tablespoon clarified butter ( Ghee)

·       1 tablespoons Ginger Garlic paste

·       1 teaspoon Mustard Seeds

·       1 teaspoon Cumin seeds

·       ½ teaspoon Methi seeds

·       2 to 3 Cloves

·       4 to 5 paper Corn

·       Curry leaves

·        3 to 4 split green Chilies

·       2 split red Chili

·       2 Bay leaves

·       Chopped Coriander

·       3 to 4 chopped Garlic

·       1 tablespoons Jaggery

·       Salt

 

Method:

In a mixing bowl, take a 4 cup of butter milk. Add ½ cup chickpeas flour. Mix it. Avoid lumps.

 

Heat a kadai on a medium flame. Add clarified butter. Add mustard, cumin and methi seeds. Once cumin and mustard splutters, add asafoetida, cloves, black paper, bay leaves, curry leaves. Slow the flame. Now add Split red chili, green chilies. Saute well.

 

Now add ginger garlic paste. Mix it properly.

Now pour the butter milk mixture into the tadka. Stir it continually. Add salt. Allow to make boil.

 

Once it started boiling, allow to cook for another 5 minutes. Now add jaggery. Mix it well. Once jaggery dissolved into the kadhi. Add chopped coriander into the kadhi.

 

Turn off the flame.                                        

Serve hot with steam rice. You can also enjoy the kadhi with roti and subzi.

 

Thank you.

Have a wonderful day.