Kurdhi By Smita  

Main Ingredients
Gram flour, Yoghurt

Ingredients Method
Gram flour (chana)
tub of yoghurt
Small handful coriander (dhana)
2 medium crushed chillies
1 tbsp clarified butter (ghee)

For seasoning:
1 tspn of crushed ginger
4 cloves of crushed garlic
3 - 6 curry leaves (limbdi)
3 5 cloves (lovin)
1 stick (4cm) cinnamon (tuj)
1 heaped tspn cumin seeds (jeera)
Salt (to taste)

  1. Put half a cup of yoghurt in a saucepan

  2. Add 3 tablespoons of gram flour and stir until it is smooth with no lumps.

  3. Add pint of water

  4. Add the chillies, ginger, garlic and salt

  5. Add 2 mugs of water and 1 teaspoons of salt (or to taste).

    Vagaar (crackling)
    Heat 1 tablespoon of ghee in a separate saucepan
    When ghee is hot, add tuj, lovin, limbdi and jeera
    and mix until it all gets dark coloured (approx 20 seconds)

  6. Add to the mixture that you made before
    (caution: will splatter, guard with a lid)

  7. Stir until soup becomes thick

  8. Put on low heat and let it simmer for 10-15 minutes.

  9. Garnish with finely chopped dhana and serve

Serves: 4

Making time: 25 minutes