Dahi Wali Curry

0 comment
Published under: Curries and Gravies

For Besan Wadies
250 gms Besan or Gramflour
50 gms Ghee
100 gms Curd
1 tblsp Poppy seeds
1/2 tblsp Pomegranate seeds, crushed
1 tsp Ginger, grated
2 Green Chillies, minced
handful of Coriander leaves
Salt and Chilli powder to taste

For Curry
2 big cups Curd, beaten with 1 cup water
1/2 tsp Cumin seeds
1/4 tsp Turmeric powder
handful of Coriander leaves
4 Green Chillies, slit
1 tblsp Dhania-Jeera powder
1 inch piece Ginger, cut into strips
Salt to taste

1. Mix all the wadi ingredients and form a dough.
2. Roll out the dough into a 1/8th of an inch thick sheet.
3. Cut the sheet into diamond shapes and deep fry to a golden colour.
4. Heat 2 tblsp of oil and add cumin seeds, ginger.
5. When the seeds stop tossing, add the wadies, chillies and all the spices.
6. Mix well and then pour in the curd.
7. Simmer for 10 minutes, sprinkle garam masala and coriander leaves on top.
8. Serve hot.

Leave a Comment

Editors' Picks