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1 ½ Cups of Yoghourt
½ Cup of Sour Cream
1 Large Tomato (washed, peeled and chopped roughly)
4 tbsp Fresh Grated Ginger
¼ cup of chopped coriander
1/4 cup of chopped mint
2-3 tsp roasted, powdered cumin
1 – 1 ½ tsp salt
5-10 curry leaves
and extra chopped, fresh coriander set aside
1 tbsp of ghee
1 tsp of cumin/Jeera
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Blend the first five ingredients in a Blender (not a food
processor). So it is very smooth with no lumps.
Place in a heavy bottomed pot and add powdered cumin,
salt, curry leaves, chopped coriander and mix with a spoon
or the back of a fork until smooth.
Place ghee in kadai or tiny wok to heat and add
cumin/jeera seeds. Immediately shut of fire and remove.
Seeds will pop so cover over. Add after 1 minute, the curry
leaves.
Pour this mixture over the kadhi in the heavy bottomed
pot and boil on gentle heat (about six on stove) for about
five minutes. Stir non-stop so as not to separate mixture.
Add reserved freshly chopped coriander and serve
immediately. Serve with your favorite rice dish or Kichadi.
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