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2 cups curd
1 ½ tblsps besan
12 cups water
2 green chillies (ground)
a small piece of ginger
salt to taste
2 tsps sugar
2 tblsps ghee
¼ tblsp mustard seeds
¼ tblsp fenugreek seeds
a stalk of curry leaves
a pinch of asafoetida
METHOD:
In a large vessel, put in the curd, besan and water, and mix with a curd-beater. To this, add green chillies, ginger, salt and sugar. Boil for 20 minutes and remove from fire.
The kadhl is now ready. Place a small vessel on the fire and put in the ghee, mustard seeds and fenugreek. When they begin to crackle, add asafoetida and curry leaves.
Remove from fire and pour into the kadhi. Serve hot. This should be eaten with boiled rice or khichri.
Posted By:
imam khan, karachi