Majjige paldya ( besan kadi)

Ingredients

Curd( mosaru //dahi)— 2cups
Besan flour ( kadale hittu// gram flour)—4 tablespoon  or 1/3 cup
Green chillies—2 slit
Dry  red chilli—1 or 2
Ginger—small piece grated
Asafoetida ( hing)—1/2 teaspoon
Turmeric powder (arisina//haldi)—1/2 teaspoon
Ghee—2 tablespoon
Mustard seeds (sasive)—1 teaspoon
Jeera (jeerige//cumin seeds)—1teaspoon
Menthya (fenugreek seeds)—1 teaspoon
Water—1 cup


Curry leaves (karibevu//kadipatta)—few
Coriander leaves (kothambari soppu)—1 tablespoon chopped
Salt to taste
Sugar—1/2 teaspoon

Method 

Take curd and besan flour in a bowl and whisk well till no lumps remain.

Add water and whisk till smooth.

Heat ghee in a kadai or pan,once’s hot enough add mustard seeds,jeera,menthya  seeds and sauté till they crackles.

Add asafoetida,stir ,then add slit green chillies,broken pieces of red chillies,curry leaves.

Sauté for a while till green chillies turn to light white  colour,add ginger grated.

Keep sautéing on low medium heat,

Now pour the curd and besan mixture slowly.

Stir and bring it boil adding turmeric powder,salt,sugar.

Continue to boil till just lightly thickens.

Transfer to a serving bowl ,add chopped coriander leaves.mix well

Now majjige paldya is ready to serve.

Serve with hot rice.

Note 

You can use butter milk instead of curd.