Dahi Kadi
Serves : 4
Ingredients
- Dahi
(Yogurt) - 2
cups
- Jaggery - 2 tbsp
- Bengal gram flour
- 2 tbsp
- Ginger - 1"
piece
- Curry leaf stalks
- 2-3 nos
- Coriander leaves -
1/2 cup
- Green chilies -
2 nos
- Salt To taste
For seasoning:
- Cinnamon - 1"
piece
- Cloves - 5
nos.
- Fenugreek seeds - 1/4
tsp
- Cumin seeds - 1/2
tsp
- Asafoetida powder
- 1/4
tsp
- Oil - 1 tbsp
Method of Preparation:
Whip the sour yogurt
and add enough water to obtain a pouring consistency. Add gram flour to it and
set aside. Chop ginger finely and slit green chilies in two and
set aside. Chop the jaggery and coriander leaves and set aside. To
the yogurt mixture add the chopped ginger, jaggery and salt to taste. Heat
oil in a pan. Season mustard seeds, cumin seeds and curry leaves. Add slit green
chilies and asafoetida. Add the yogurt mixture and stir constantly till it
boils. Cook on slow flame for 5-8 minutes. Serve hot with white steamed rice or
khichdi.
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