Tadka Kadhi / Tempering Gram Flour and Butter Milk Curry

Ingredients

• 100 gms Gram flour (Keep the gram flour amount as given because much gram flour can make your curry thicker)
• 500 gms Butter milk
• 1 tbsp Salt
• 0.5 tbsp Turmeric powder
• 0.5 tbsp Coriander powder
• 0.5 tbsp Red chilli powder
• 2 unit/count Green chillies
• 0.25 tbsp Asafetida
• 1 tbsp Oil
• 5 unit/count Curry leaves
• 0.5 tbsp Cumin seeds
• 3 unit/count Dry red chillies
• 0.5 tbsp Fenugreek seeds
• 3 unit/count Garlic cloves, crushed

Instructions

1. 1In a bowl, combine 500g of buttermilk with 100g of gram flour, 1/2 tbsp of salt, and 1/2 tbsp of turmeric powder. Whisk until smooth and free of lumps.
2. 2Transfer the buttermilk mixture to a saucepan. Cook over medium heat, stirring continuously, for 10-15 minutes until it begins to boil.
3. 3In a small bowl, combine 1/2 tbsp of red chilli powder, 1/2 tbsp of coriander powder, 1/4 tbsp of asafetida, 3 crushed garlic cloves, and 2 green chillies. Add a little water to form a paste.
4. 4Add the prepared spice paste to the boiling buttermilk mixture. Stir well and cook for an additional 5 minutes over medium heat.
5. 5In a small pan, heat 1 tbsp of oil. Add 1/2 tbsp of cumin seeds, 3 dry red chillies, 1/2 tbsp of fenugreek seeds, and 5 curry leaves. Fry until the spices are dark brown and aromatic.
6. 6Pour the prepared tempering over the kadhi. Stir gently to combine. Serve hot in a bowl.