|Sour curds||1 Cup (16 tbs)|
|Channa flour||1 1⁄2 Tablespoon|
|Water||3 Cup (48 tbs)|
|Turmeric powder||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
Slit the chillies lengthwise and cut the ginger into long, thin strips.
Beat together the curds, channa flour and water till smooth.
Heat the ghee on a moderate fire and put in the fenugreek, cumin and mustard seeds, asafetida and chillies.
Stir and immediately add the curd mixture.
After five minutes, add the turmeric powder, ginger, curry leaves, salt and pakoras.
Bring to the boil and remove from the fire immediately.
As this curry gets thicker after it cools, add half a cup of water and a little salt to bring it back to the desired consistency.
Those who prefer it sour, can add a tablespoon of thick tamarind water and a little jaggery dissolved in water.