Recipe by Fehmz

Ingredients

·         Ghee

·         1 tblsp mustard seeds

·         5-6 curry leaves

·         1-2 garlic cloves, minced (1tsp)

·         1 green chilli, slit (if you have)

·         Chopped mint

·         Chopped coriander (garnish)

·         1.5 cups thick yoghurt, plain

·         0.5-0.75 cup milk

·         1 tblsp green chilli, ground

·         Salt, to taste

·         0.5 tsp crushed roasted cumin

·         1 level tsp turmeric

·         2 slightly heaped tblsp chana flour (chickpea flour) or 4 level tblsp

·         A handful of fried onions

·         Juice of half a lemon, keep aside.

Directions

1.       Add ghee to your sauce pot and heat on medium. Add mustard seeds and cumin seeds.

2.       In a bowl, add the yoghurt, crushed cumin, salt, turmeric, milk, green chilli, and chana flour. Mix well to form a thin milkshake/pancake batter.

3.       Turn the heat on your saucepan until your mustard seeds are popping. Add in your crushed garlic, curry leaves, slit chilli and chopped mint.

4.       Mix and then, while your ghee is hot, add in the yoghurt mixture and combine well.
Add very little water if you need to thin it down, but preferably add more milk (or coconut milk)

5.       Reduce heat to medium. Cook until thick. Garnish with coriander and serve with turmeric rice or moong kitchri. 

APRIL National Competition!