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.)