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
Serve hot with white steamed rice or khichdi.