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PrintGUJARATI YOGURT CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Whisk together the besan and yogurt until smooth. Add water, mix well, then stir in the jaggery and green chillies.
- Cook on a low heat, stirring continuously, until the curry reaches the right runny consistency. Add the salt.
- Heat the oil in a small pan, then add the mustard and cumin seeds, curry leaves, dried red chillies, cloves, cinnamon and asafoetida.
- When the seeds begin to crackle, stir them into the kadhi.
INGREDIENTS
- 50 grams gram flour
- 1 litre natural low-fat yogurt
- 2 tablespoon grated jaggery
- 4 green chillies, minced
- 1 teaspoon salt
- 2 teaspoon sesame oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 15 curry leaves
- 4 dried red chillies, broken in half
- 6 cloves
- 2.5cm stick cinnamon
- Pinch of asafoetida
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