CURD 2 CUPS SINGHARE KA ATTA 2 TSP OIL 2 TSP WATER 4  CUP SUGAR 2-3 TSP CURRY LEAVES 8-10 RED CHILLI (WHOLE) 2-3 CUMIN SEEDS 2 TSP RED CHILLI POWDER 1 TSP CORIANDER LEAVES CHOPPED 2 TSP SALT TO TASTE

METHOD:

Beat yoghurt and the atta  together till smooth. Add salt,sugar,chilli powder,sugar and water and mix well. In a heavy based pan,heat  oil.Add cumin seeds,curry leaves and red chillies. Cook for 2-3 mins.Add yoghurt mixture and bring to boil. On a low flame cook for 15-20 mins. Garnish with coriander leaves and serve hot with rice or chappatis.

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