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A delicious kadhi perfectly suitable for faraal.
- Combine the curds, waterchestnut flour, rock salt, chilli powder and cinnamon powder and whisk well.
- Add four cups of water and mix well.
- Heat ghee in a kadhai and add the cumin seeds.
- When the seeds crackles add the red chillies and curry leaves and sauté till the cumin seeds change colour.
- Add the yogurt mixture and cook till it thickens slightly. Add the sugar, salt and mix well and simmer for two minutes.
- Garnish with coriander and serve hot.
This recipe was contributed by shalinivenkatesh on 08 Sep 2012
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