This is one of Niket's favorites, and we usually make this when we have lots of sour curd. Here is my recipe-
Sour curd- 1 cup mixed with 1 cup water
In a large bowl, combine curd, besan, salt, turmeric powder. Heat a pan, add oil. Add the panch phoran and let it splutter. Add the red chillies. When their color changes, add the curd mixture. Let it simmer and come to a boil. Add papad bits and boondi into the mix. Turn off flame and cover. Let it stay for a couple of mins befroe serving. Serve immediately.
Ingredients-
Sour curd- 1 cup mixed with 1 cup water
Papads- fried and broken into bits- 2 or 3
Gram flour/ besan -1 tbsp
Gram flour/ besan -1 tbsp
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil to cook
Salt to taste
Oil to cook
Panch phoran for tempering
red chillies - broken - 2
Boondi (optional) - 1/2 cup
3/4 cup
Method-
red chillies - broken - 2
Boondi (optional) - 1/2 cup
3/4 cup
Method-
In a large bowl, combine curd, besan, salt, turmeric powder. Heat a pan, add oil. Add the panch phoran and let it splutter. Add the red chillies. When their color changes, add the curd mixture. Let it simmer and come to a boil. Add papad bits and boondi into the mix. Turn off flame and cover. Let it stay for a couple of mins befroe serving. Serve immediately.
I love this ...looks delish
ReplyDeletewow sounds nice and simple, a quick question though... do we roast/fry the papad before adding?
ReplyDelete