Directions
- 1Whisk together sour curd and gram flour until smooth.
- 2Add water and whisk until well combined.
- 3Heat oil in a pan and add dried red chillies, fenugreek & mustard seeds, and asafoetida powder.
- 4Add ginger-garlic paste and saute until fragrant.
- 5Add chopped green chilli, red chilli powder, and turmeric powder. Saute for a brief moment.
- 6Pour the curd mixture into the pan.
- 7Stir well and bring to a simmer, then reduce heat and cook until thickened.
- 8Add salt and sugar to taste. Stir to combine.
- 9Cook until desired consistency is reached.
- 10Garnish with cilantro and a red chilli.
- 11Serve hot over rice.
Ingredients
- 1.25 cup sour curd
- 3 tbsp gram flour
- 0.66 cup water
- 1 tsp oil
- 2 dried red chillies
- 1.25 tsp fenugreek & mustard seeds
- 1 pinch asafoetida powder
- 2 tsp ginger garlic paste
- 0.5 tsp chopped green chilli
- 1.5 tsp red chilli powder
- 0.5 tsp turmeric powder
- 1 salt
- 0.5 tsp sugar
- 1 cilantro
Equipment
bowlwhisksmall bowlpanwooden spatula
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