Ingredients:
1. Curd (Dahi) - sour, about 250 gms.
2. Rice flour - 2 tbsp.
3. Lemon rind (Nimbu ka chhilka) - Take half a lemon and squeeze out the juice and the seeds. You'll need only the skin for this preparation.
4. Grated Coconut - ripe but not dry. 1 tbsp.
5. Green Chilli (hari mirch) - 2
5. Cumin seeds (Jeera) - 2 tsp.
6. Black pepper (Kali Mirch) - 4~5 seeds.
7. Salt to taste
8. Water - 1/2 to 2 cups.
For spluttering (tadka):1. Curd (Dahi) - sour, about 250 gms.
2. Rice flour - 2 tbsp.
3. Lemon rind (Nimbu ka chhilka) - Take half a lemon and squeeze out the juice and the seeds. You'll need only the skin for this preparation.
4. Grated Coconut - ripe but not dry. 1 tbsp.
5. Green Chilli (hari mirch) - 2
5. Cumin seeds (Jeera) - 2 tsp.
6. Black pepper (Kali Mirch) - 4~5 seeds.
7. Salt to taste
8. Water - 1/2 to 2 cups.
1. Mustard (sarson/rai) seeds - 1 tsp.
2. Asaefoetida (hing) - 1/2 tsp.
3. Curry leaves - 4 / 5
Procedure:
1. Add water and churn the curd so that no lumps appear.
2. Cook lemon rind in water till it becomes soft.
3. Grind cooked lemon rind, coconut, cumin seeds (jeera), black pepper (kali mirch), green chilli (hari mirch) with a little water.
4. Mix well - churned curd, ground mixture of coconut, rice flour and salt. Add little more water if needed.
5. Heat oil in a pan and add the ingredients of spluttering one-by-one.
6. Once the contents splutter, add the mixed curd and bring to a single boil.
7. Take off the heat and server hot with plain rice or roti.
Tips:
1. If fresh lemon leaves are available, 2~3 leaves can be substituted for the lemon rind.
2. In case you do not like the tangy flovour it yields to curd, a tsp of sugar can be added to the preparation.
3. A single red chilli addded to the spluttering will give the dish a spicy taste.
4. Optionally dry urad dal (split Black Gram, polished, without cover) + dry chana dal (split Bengal Gram, polished, without cover) can also be added to the spluttering.
