Ingredients:
3/4 cup Bengal Gram flour / Kadle Hudi
3 - 4 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter
Recipe:
Put Bengal gram flour, buttermilk, salt in a vessel and mix them well.
Add around 1 litre of water, cut green chillies, mashed ginger pieces, turmeric powder in a vessel and bring them to boil.
Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required.
Add chopped coriander leaves and mix well.
Put butter, red chilly pieces, mustard seeds, black pepper seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice.
3/4 cup Bengal Gram flour / Kadle Hudi
3 - 4 cups sour Buttermilk
3 - 4 Green Chillies
1/2 inch sized Ginger
3 - 4 strands of Coriander leaves
Pinch of Turmeric powder
Salt to taste
3/4 tsp Mustard seeds
3/4 tsp Cumin seeds
10-12 Black Pepper seeds
2 broken Red Chillies
10 -12 Curry leaves
Big pinch of Asafoetida powder
1 tsp Butter
Recipe:
Put Bengal gram flour, buttermilk, salt in a vessel and mix them well.
Add around 1 litre of water, cut green chillies, mashed ginger pieces, turmeric powder in a vessel and bring them to boil.
Keep this in low flame for about 5 mins. Add water, salt, buttermilk if required.
Add chopped coriander leaves and mix well.
Put butter, red chilly pieces, mustard seeds, black pepper seeds, cumin seeds, asafoetida powder in a pan and heat. Once it starts spluttering, add curry leaves and add it to Kadi. Mix well before serving. It goes well with Rice.
