* 1 cup Yogurt ( homemade or store bought)
* 2 1/2 cups water
* 1 tbsp besan
* 3 green thai chiilies — slit into halves
* 1 inch ginger grated
* 4/6 curry leaves
* 1/2 tsp cumin
* 1/2 tsp musterd seeds
* 2 whole dry red chillies
* sugar to taste
* salt to taste
* 1 tbsp oil
In a kadhai mix yogurt ; 2 cups of water. Mix well so that the liquid is homogeneous.
In a small bowl mix sieved besan , 1/2 cup of water. Make sure that the besan has completely dissolved & no lumps are left. Mix this besan paste/liquid with the yogurt liquid.
Put the kadhai to boil on slow/med-low flame or setting.
to this add curry leaves, slit green chillies, salt, sugar , grated ginger. Mix well.
On the other side, heat oil in a small kadhai or vagharu.
When hot, remove from heat, add musterd seeds, jeera, hing, red chiilies ; turmeric powder. Mix well put on heat again for 10 secs , pour this vaghar on top of the kadhi which is getting boiled.
Serve hot with hot rice, fresh raw mango pickle.