Methi Kadi
Ingredients:
- sour curd 2 cups
- cinnamon 1" piece
- jaggery 2 tbsp
- chana flour 2 tbsp
- fenugreek 1/4 tsp
- ginger 1" piece
- cumin seeds 1/2 tsp
- curry leaves a few
- asafoetida 1/4 tsp
- coriander leaves 1/2 cup
- oil 1 tbsp
- salt to taste
Method:
Add the channa flour to the buttermilk. Chop the ginger. Chop jaggery and wash. Chop the coriander leaves too. Add the cut ingrediens to the
buttermilk and boil the buttermilk for 15 minutes. Let the channa flour cook. Heat oil and add the mustards. When splutter add the fenugreek
seeds, curry leaves and cumin seeds. Add salt, turmeric powder and asafoetida. Let it boil for 5 more minutes. Remove and serve hot. The
kadi should not be very sweet.