Ingredients
- 2 tablespoons gram flour/besan
- 3 cups water
- 2 teaspoons oil
- ½ teaspoon cumin seeds/jeera
- 2 green chillies
- 2 inch piece ginger, ground to a paste
- 2 sprigs curry leaves/patta
- Salt
- 1 pinch turmeric/haldi powder (optional)
- 2/3 cup thick, creamy coconut milk (use more than ½ cup if not very creamy)
- 1 lime
Preparation
- See how to make coconut milk.
- Prepare slurry of besan in 3 cups of water.
- Fry the jeera in 2 teaspoons oil. Upon spluttering, add slit green chillies, ginger paste, and curry patta.
- To this seasoning, add the besan slurry and salt to taste. If yellow kudhi is desired, add a little haldi as well.
- Bring the liquid to a boil.
- Reduce heat, add coconut milk and simmer for a minute. (It is extremely important for the flame to be low and to heat the coconut milk for a short while or else it will split.)
-
Remove from fire, add lime juice.
Serve hot with rice.