I learnt this recipe from my grandmother. It is one of my favourite dishes. When vegetables are added, it becomes a nutritious dish.
What you need
Red chilli powder: 1 tsp
Fresh curd: 1 cup
Dhania powder: half tsp
Turmeric powder: a pinchAsafoetida: 2 pinches
Cumin and mustard seeds: half tsp each
Salt: to taste
Curry leaves: 5 to 10
Wheat flour: 1 tsp
Oil: 2 tbsp
Water: 1 cup
Cooking instructions
Beat the curd and keep it aside. Mix chilli, dhania, turmeric and dissolve in water to turn into paste. Keep it aside. Heat oil, add cumin and mustard seeds. Let it splutter. Add asafoetida, curry leaves and masala of chilli, dhania and turmeric. Stir. Add curd and stir continuously till it dissolves. Add wheat flour and stir. Add water. Turn it off when it reaches a boil. If required, one can add boiled, chopped ground vegetables of one’s choice to the mixture. Cook the gravy with the vegetables until it thickens. Garnish the dish with coriander. The gravy is best had with rice, roti or paratha.
(Rajalakshmi is a process consultant at Technopark. She enjoys reading, trying new recipes and gardening.)
