Yogurt / Butter Milk - 4 cups
Water - 1/4 cup [If you use butter milk avoid adding water]
Salt- 1 tea spoons
Green Mirchi -5 small
Cilantro - 1/2 bunch
Ginger - 1 tbsp (minced)
Chana dal - 1 tbsp
Besan - 1 tbsp
Onions - 1 medium
Tomatoes- 2 medium
Sorakaya /lauki/bottle guard - 1/4
-Churn yogurt for a few minutes, add little water and turmeric to it.
-Add jeera, green mirchi, minced ginger, cilantro and blend, add little yogurt if need be.
-Add soaked chana dal to the blender and blend it well.
-Microwave cut onions, tomato's, bottle guard (sprinkle some water so that we don't burn the veggies, as such they have some water in them so just sprinkle water).
-Pour the churned yogurt into a pot, add the microwaved veggies along with some salt, after some a few minutes add the paste to the mixture and allow it to cook on a low flame.
-Add little besan to cold water and eyeball it until it dissolves well and making sure there are no lumps left over, add this mixture to the pot and allowing the soup to thicken.
-Garnish it with cilantro when done for nice fragrance.
Mar 3, 2010
There are many dishes which have a combination like ullipaya pulusu and kandi pachadi they go together, similarly this is best when served with mudda papu / utti pappu / plain Dal. You can add drum sticks to this but here we get frozen ones which are often not as tasty as the fresh ones. North Indians have different names for the same dish some call it avial and when we add pakodi to the exact same recipe it is called Kadi/ Punjabi Kadi. Will post those recipes soon.
This recipe is dedicated to 'Harinakka'