Ingredient:
2 cups Yoghurt
2 tbsp Singhare ka atta
2-3 tbsp Sugar
1 tbsp Rock salt
1 tsp Chilli powder
1/4 tsp Cinnamon-powdered
2 tsp Cumin seeds
1 sprig Curry leaf
3-4 Whole red chillies
2 tbsp Coriander leaves-chopped
2 tbsp Oil
4 cups Water
Method:
Beat yoghurt and the atta together till smooth.
2dd salt, chilli powder, cinnamon, sugar and water and mix well.
In a heavy-based pan, heat oil, add cumin, curry leaves and red chillies.
When cumin begins to splutter, add yoghurt mixture, increase the flame and bring to a boil. Leave to simmer for about 15-20 minutes.
Serve hot garnished with coriander leaves.
2 cups Yoghurt
2 tbsp Singhare ka atta
2-3 tbsp Sugar
1 tbsp Rock salt
1 tsp Chilli powder
1/4 tsp Cinnamon-powdered
2 tsp Cumin seeds
1 sprig Curry leaf
3-4 Whole red chillies
2 tbsp Coriander leaves-chopped
2 tbsp Oil
4 cups Water
Method:
Beat yoghurt and the atta together till smooth.
2dd salt, chilli powder, cinnamon, sugar and water and mix well.
In a heavy-based pan, heat oil, add cumin, curry leaves and red chillies.
When cumin begins to splutter, add yoghurt mixture, increase the flame and bring to a boil. Leave to simmer for about 15-20 minutes.
Serve hot garnished with coriander leaves.
