Ingredient:
175 gm Sangri
175 gm Kaer
500 ml buttermilk
5 gm Red chilli powder
20 gm Amchoor powder
20 gm Coriander powder
4-5 Whole red chillies
A pinch of asafoetida
50 gm Oil
Salt to taste
Method:
Boil the kaer and the sangri in separate handis in buttermilk.
Heat oil in a kadahi. Add asafoetida and the whole red chillies to the oil.
Add all the powdered masalas and cook till done. When done, add the boiled kaer and sangri and cook well.
Mix well and garnish with chopped coriander.
175 gm Sangri
175 gm Kaer
500 ml buttermilk
5 gm Red chilli powder
20 gm Amchoor powder
20 gm Coriander powder
4-5 Whole red chillies
A pinch of asafoetida
50 gm Oil
Salt to taste
Method:
Boil the kaer and the sangri in separate handis in buttermilk.
Heat oil in a kadahi. Add asafoetida and the whole red chillies to the oil.
Add all the powdered masalas and cook till done. When done, add the boiled kaer and sangri and cook well.
Mix well and garnish with chopped coriander.
