Khata Urad-Black gram boiled and cooked in a tasty yoghurt gravy, delicately flavoured with ginger and garlic enhanced with a fragrance from the curry leaves. Sweet and tangy ,this makes a lovely accompaniment to plain boiled rice.
1 cup pre boiled whole urad (black gram)
1 cup natural sour yoghurt
3 cups water
1 tablespoon besan(chick pea flour)
1 teaspoon ginger paste
1/2 teaspoon garlic paste
8-10 curry leaves
1/2 teaspoon whole jeera
1/2 teaspoon fenugreek (dry methi)
2 teaspoons salt
1/2 teaspoon turmeric
2 green chillies cut in slits
2 green chillies finely chopped
1 tablespoon jaggery(gor)
1 red dried chilli
1.Whisk the yoghurt, besan and water and keep aside.
2.In a pan heat the oil, when hot add the jeera and fenugreek,when they splutter add red chilli, and curry leaves.
3.Add the garlic and saute till raw taste goes away .(Care do not let it burn or it will give bitter taste.)
4.Add the ginger paste, green chillies both slits and crushed. Saute for few more seconds
5.Add the yoghurt mixture followed by turmeric and salt.
6.Keep stirring the yoghurt mixture at all times or else it will split.
7.Add the cooked urad
8. Keep stirring on medium heat until mixture thickens slightly and raw besan taste is gone (about 10 mins)
9.Add the jaggery and adjust salt according to your taste.( The taste should have equal balance of sweet and tangy.)
10.Simmer for 5 more minutes .
11.Transfer to serving dish and garnish with fresh chopped coriander.
Serve with plain boiled rice.
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