1. Make a paste of one shallot, 2 cloves garlic, an inch piece of ginger and a 2 green chillies. 2. Add this paste to the yoghurt along with salt, turmeric and gram-flour. incorporate this in a way that there aren't any lumps of gram-flour. 3. Add 3 cups of water to this. 4. In a wok heat the ghee and splutter the cumin mustard whole red chili curry leaves and asafoetida. 5. once the mustards are done spluttering pour the yoghurt sauce into this tempering while stirring. 6. keep stirring until the sauce starts boiling or else it might curdle. 7. Add salt to taste. Adding sugar is optional. You might want to add 1 tsp sugar especially if the yoghurt is a bit too tangy. The sugar balances out the tanginess of the sauce. 8. continue boiling till the sauce thickens to desired consistency. garnish with chopped corriander. 9. If adding dumplings you would want to keep the sauce thinner as the dumplings tend to soak up the liquid. 10. For the dumplings:_. 11. 1 onion chopped,1 tablespoons chopped coriander,1 green chili chopped(optional),salt to taste.1/4 tsp turmeric,1 tablespoons yoghurt,2 heaped tablespoons of gram-flour,water as required to make a not too runny batter. 12. 13. Mix all-together and deep fry these by dropping a teaspoonful of this mixture into hot oil and then reducing the flame for further cooking. Dunk these into the yoghurt sauce. wait for atleast 15 minutes before serving with steamed rice. 13. 14. For added flavor and visual value you can temper the Kadhi with mustard cumin and a red chilli fried in a tablespoonful of ghee, right before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
