Sattu Atta and Hung Curd Kadhi (satuche peeth aani chakkyachi kadhi)

Ingredients

• 1/4 cup Sattu flour
• 1 cup Hing curd
• 1 tablespoon ghee
• 1 teaspoon ginger paste
• 2 chopped green chillies
• 8-10 curry leaves
• 1 teaspoon cumin seeds
• 2 pinch hing powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon cumin powder
• 1 teaspoon / as per taste salt
• 1 teaspoon / as per taste sugar
• 1 tablespoon chopped coriander leaves to garnish

Steps

1. First, take a bowl and add hung curd, sattu flour, all spices, salt, sugar and whisk well. Add 1 cup water slowly to make a thin lump free paste.
2. Then heat ghee in a pot, add cumin seeds, ginger, green chillies, curry leaves and saute well.
3. Then add the paste, mix well, add 1 cup more water, and let it reach a boil on low flame. Immerse a ladle in pot to avoid the kadhi from over boiling. Keep simmering on low for 5 minutes. Then turn off flame. Alternatively you can give tadka in a tadka pan and add to the kadhi and simmer the whole mixture on low flame.
4. Tip: Add salt in the end to keep the mixture from splitting into water and solids.
5. After adding salt, adjust the spices, garnish with chopped coriander leaves and serve piping hot with rice or khichdi. It is yummy 😋😋