INGREDIENTS: Oil, Avalu (mustard seeds), Jilakara (cumi seeds), Urad dal (vundhiballu), Bengal gram (senagaballu), Curry leaves, Green chilly paste, Salt, Onions, Coriander, Soar Curd, Plain Rice flour (biyyapindi), Red chillies
PREPARATION:
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- Place kadai on flame, heat 7-8 spoons of oil in it
- Add avalu, jilakara, urad dal, bengal gram, curry leaves, red chilly and fry
- Add green chilly paste, cut onions, coriander and shallow fry
- Ina bowl add 1 cup of plain rice flour and 6-7 cups of soar curd and mix well into fine batter without any lumps
- Add this into the kadai in low flame and keep on stirring continuously till thickens
- Garnish with coriander
- Serve hot with legumes (pappulu) powder
- Tastes good even as in fluid consistency
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