Ingredients
- Curd, – 1 Cup
- Amaranth Flour – 3 Tbsp
- Cumin Seeds – 1/2 Tsp
- Curry Leaves – 4-5
- Ginger-Chilli Paste – 1 Tsp
- Water – 1/2 Cup
- Oil – 1 Tbsp
- Coriander Leaves, Chopped – 1 Tbsp
- Rock salt – as required
Method:
- Take 1 cup fresh curd in a mixing bowl. Whisk it till smooth
- Then add 3 tbsp rajgira atta or amaranth flour. If you don’t have amaranth flour then you can also add buckwheat flour (kuttu ka atta), or water chestnut flour (singhare ka atta).
- Mix again very well. Then add 1/2 cup water.
- Whisk the whole mixture very well. There should be no lumps.
- In a pan heat 2 tbsp oil. Add ½ tsp cumin seeds & Curry leaves and saute them till they are fragrant and change color.
- Then add 1 to 1.5 tsp crushed ginger+green chili paste.
- Stir and saute till the raw aroma of the ginger goes away.
- Lower the flame and then add the curd mixture season with rock salt/sendha namak.
- Stir very well and allow the kadhi to simme stir on occasions. The kadhi will thicken.
- Garnish with chopped coriander leaves.
