Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Radish | 1/2 cup (58g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sour curds
- 1/2 cup gram flour
- salt to taste
- 4 cups water
- 1 tablespoon sugar
- 1 1/2 tablespoons chilli
- 1/2 cup ginger paste
- small pieces of white radish
- A big pinch of asafoetida
- Few coriander leaves, chopped.
Directions
Take curds and gramflour in a vessel and beat them together.
Add water and all the spices. Mix well.
Add white reddish pieces. Prepare tempering.
Separate curry leaves and wash them.
Heat ghee, add mustard seeds, cumin and fenugreek seeds.
When they stop spluttering, remove from fire and hold over the kadhi mix.
Add curry leaves and pour in it.
Now put the vessel to heat.
Stir often for even mixing and thickening.
Simmer for 10 minutes.
Serve hot with few coriander leaves in it.
Category:Indian Recipes
Category:West Indian Recipes
Category:Gujrati