Mula Ni Kadhi
|Gram flour||1⁄2 Cup (8 tbs)|
|White radish||1⁄2 Cup (8 tbs)|
|Chili ginger paste||1⁄2 Tablespoon|
|Chopped coriander leaves||1 Tablespoon|
|Sour curd||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
|Cumin seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄4 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Melted ghee||2 Tablespoon|
Take gram flour and sour curd in a vessel and beat them together.
Add some water to the paste.
Put in all the spices and mix them well.
Then add the small white radish pieces to it.
To prepare the tempering, first wash the curry leaves.
Heat ghee in a pan and add to it, cumin seeds, fenugreek seeds and mustard seeds.
Wait till they splutter.
Then remove from fire and put curry leaves in it.
Pour it over the kadhi mix.
Put the vessel on flame and stir the kadhi mix often for uniform mixing.
Simmer for 10 minutes and let it thicken.