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Method of Preparation:
Whip the sour curd and to it add enough water to get a pouring consistency. Add
bengal gram flour to it and mix well. Then to it add chopped ginger, chopped
jaggery and salt to taste and mix. Heat oil in a pan or kadhai, season with mustard
seeds, fenugreek seeds and curry leaves to it and sauté till they splutter. Next
add asafoetida, slit green chillies, cinnamon and cloves. Add curd mixture to it and
stir continuously to see that no lumps are formed and the mixture boils well. Cook on a
low flame for sometime. Add chopped coriander leaves to it and mix. Check the
seasoning and adjust accordingly. Serve hot.
Note : Bay leaves can be used instead of
fenugreek / coriander leaves and the dish can be garnished with finely chopped vegetables.
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