Description:
Sweet & Sour Spicy Singoda Flour Upvas Kadi
Preparation:
1) Finely chop Green Chillies.
Cooking:
1) Place Sour Yogurt in cooking pot.
2) Add Singoda Flour, Citric Acid & 4 Cups of Water.
3) Blend well into fine liquid mixture.
4) Add Chopped Green Chilies, Sendhav Salt, Sugar & Anistar Whole.
5) Cook on meduim low flame.
6) Stir continuously.
7) Cook for approximately 4 min. till it becomes little thick in consistancy.
8) Remove from flame
9) Heat Ghee on low flame.
10) Add Cumin Seeds, Whole Red Chilies & Curry Leaves.
11) Pour tadka on cooked Kadi mixture.
12) On low flame, stir & cook for 2 mins.
2) Add Singoda Flour, Citric Acid & 4 Cups of Water.
3) Blend well into fine liquid mixture.
4) Add Chopped Green Chilies, Sendhav Salt, Sugar & Anistar Whole.
5) Cook on meduim low flame.
6) Stir continuously.
7) Cook for approximately 4 min. till it becomes little thick in consistancy.
8) Remove from flame
9) Heat Ghee on low flame.
10) Add Cumin Seeds, Whole Red Chilies & Curry Leaves.
11) Pour tadka on cooked Kadi mixture.
12) On low flame, stir & cook for 2 mins.
Serve For: 4 Person
Total cooking time: 40 mins.
Garnishing:
Serve hot with Upvas Khichdi
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Green Chilies | 6 Piece | |
| Curry Leaves | 6 Leaves |
|
| Water Chestnut Flour ( Singoda Flour ) | 4 Tablespoon |
|
| Yogurt ( Dahi ) | 250 Gms |
|
| Sugar | 2.5 Tablespoon |
|
| Anistar Whole | 2 Piece | |
| Clarified Butter ( Makhan Ghee ) | 2 Tablespoon | |
| Red Chilli Whole | 2 Piece | |
| Citric Acid | 0.5 Teaspoon | |
| Cumin Seeds | 0.5 Tablespoon | |
| Rock Salt ( Sendhav Salt ) | As Required to Taste |
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