Recipe by Shereen Pereira
Ingredients:
3 heaped tbsp besan/gram flour
1 cup yogurt or laban
1 heaped tsp red chilli powder
2 1/2 heaped tsp coriander powder
1 tsp turmeric powder
salt (to taste)
3-4 tbsp oil
1 big onion (sliced)
8 cloves garlic
2" ginger
2-3 green chillies
1/4 cup fresh coriander leaves to garnish
For the seasoning:
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves
Steps:
Roughly chop the ginger, garlic and green chillies and crush it with a mortar and pestle and keep it aside. Don't make it a paste.
In a large deep bowl, add besan. Add coriander powder, chilli powder and turmeric. Mix well.
Add yogurt or laban to this mixture. Whisk it well to make sure there are no lumps formed and keep it aside.
In a deep vessel, heat oil.
Ingredients:
3 heaped tbsp besan/gram flour
1 cup yogurt or laban
1 heaped tsp red chilli powder
2 1/2 heaped tsp coriander powder
1 tsp turmeric powder
salt (to taste)
3-4 tbsp oil
1 big onion (sliced)
8 cloves garlic
2" ginger
2-3 green chillies
1/4 cup fresh coriander leaves to garnish
For the seasoning:
1 tbsp ghee1 tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves
Steps:
Roughly chop the ginger, garlic and green chillies and crush it with a mortar and pestle and keep it aside. Don't make it a paste.
In a large deep bowl, add besan. Add coriander powder, chilli powder and turmeric. Mix well.
Add yogurt or laban to this mixture. Whisk it well to make sure there are no lumps formed and keep it aside.
In a deep vessel, heat oil.
Add sliced onions till they become translucent (keep stirring if it is on high flame)
Add the crushed ginger, garlic and green chillies and fry till it browns.
Add the yogurt and spice mixture and continue stirring.
Add the crushed ginger, garlic and green chillies and fry till it browns.Add the yogurt and spice mixture and continue stirring.
Add 1/2 cup water to the bowl and add the remaining masala water and cook for about 20 minutes on simmer with the lid covered. Keep stirring every 5 minutes.
Keep adding more laban or water if it gets too thick and stir.
In a seasoning pan, heat ghee.
Add mustard seeds. When they crackle, add cumin seeds and curry leaves and fry.
Add the seasoning to the kadhi and stir.
Garnish with coriander leaves.
ENJOY!
Keep adding more laban or water if it gets too thick and stir.
In a seasoning pan, heat ghee.
Add mustard seeds. When they crackle, add cumin seeds and curry leaves and fry.Add the seasoning to the kadhi and stir.
Garnish with coriander leaves.
ENJOY!
Notes:
- If the yogurt or laban is full cream, add about 1/4 cup water to the powders before adding the yogurt.