Preparation time 5 minutes
Cooking time 15-20 minutes
Serve 2-4
Ingredients
10-12 Urad dal papad
2 tbsp Ghee
¼ tsp Onion seeds
few Fenugreek seeds
½ tsp Cumin seeds
½ tsp Fennel seeds
2 inch Ginger, chopped
2 Green chillies, chopped
A pinch of asafoetida
Prepared Curd Mixture
½ tsp Sugar
Salt to taste
2 cups Water
1 tbsp Coriander leaves, chopped
For Curd Mixture
2 cups Curd, beaten
1 tsp Degi red chilli powder
½ tsp Turmeric powder
1 tsp Coriander powder
For Tadka
½ tbsp Ghee
2 Dry red chilli
For Garnish
Coriander sprig
For Curd Mixture
In a bowl, add curd, degi red chilli powder, turmeric powder.
Add coriander powder and mix it well.
Keep aside for further use.
For Tadka
Heat ghee in a small tadka pan, add dry red chilli and let it puff up.
Keep aside for further use.
`Heat a non-stick pan, roast the urad dal papad from all the sides and keep aside for further use.
`In a kadai, add ghee once it’s hot, add onion seeds, fenugreek seeds, cumin seeds, fennel seeds and let it splutter well.
`Add ginger,green chilli, asafoetida and saute it well.
`Add prepared curd mixture and mix it well.
`Keep stirring and cook on medium flame.
`Add sugar, salt to taste, water and stir continuously on low flame till the curd combines well.
`Break the roasted papad roughly into curry. mix well.
`Simmer for 2 minutes or more.
`Switch off the flame. Add coriander leaves and mix well.
`Transfer it into a serving dish, pour the prepared tadka on top of it.
`Garnish it with coriander sprig and serve hot.
