Muli Kadhi

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Published under: Curries and GraviesRadish

Radish – 1/4 kg
Turmeric Powder – a pinch
Gram Flour – 2 tblsp
Curds – 1 cup
Sugar – 1/2 tsp
Chilli Powder – 1 tsp
Salt to taste

Mince Fine:
Green Chillies – 3
Ginger – 1/2 inch piece
Garlic – 4 to 5 cloves
Coriander Leaves – little

For Seasoning:
Oil – 2 tblsp
Mustard Seeds – 1/2 tsp
Asafoetida – a pinch
Curry Leaves – 2 sprigs

1. Scrape and cut radish into quarters.
2. Heat oil, add seasonings.
3. When mustard seeds are done, add curry leaves, minced ingredients, except coriander leaves.
4. Stir fry on low heat adding radish slices.
5. Add turmeric powder and stir for 2 to 3 minutes more.
6. Sprinkle some water and cook till soft.
7. Beat curds smooth, add chilli powder, sugar, salt and gram flour. Mix thoroughly by adding 1 1/2 cups of water.
8. Ensure the mixture does not have any lumps.
9. Pour this onto radish and simmer on low heat till kadhi is slightly thick.
10. Add coriander leaves and mix.
11. Serve hot with rice.

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