Dhai Khadi By Videhi Sivurusan

Dhai Khadi
Preparation: 10 minutes
Cooking: 25 – 30 minutes
Serves: 4

500ml sour milk (inkomasi)
1tsp coriander powder
½ tsp cumin powder
¼ tsp finely ground black pepper
1tsp turmeric powder
1tbsp besan/channa flour
1tsp salt
1 cup (250ml) water
1-2 tbsp oil
¼ tsp black mustard seeds
¼ tsp cumin seeds
Pinch of fenugreek seeds
1-2 cloves
1 small onion finely sliced
1 sprig curry leaves
3-4 green chillies sliced lengthwise in half
1-2 dry chillies torn into pieces
2 tsp finely chopped ginger
Fresh coriander leave to garnish

Let’s cook 

• Pour sour milk and water in a large bowl. Add coriander and cumin powder along with black pepper, turmeric, besan flour and salt. Use a whisk and beat well until mixture resembles a smooth liquid.
• Heat oil in a pot – add mustard seeds once it pops add cumin, fenugreek and cloves – fry for a few seconds.
• Toss in onions curry leaves, green & red chillies and ginger – cook until onions are soft and translucent – about a minute.
• Pour in sour milk mixture – bring to a boil whilst stirring continuously. Dhai will start to thicken. Lower heat and simmer for 25 – 30 minutes

Serve with hot rice and veggie subji of your choice. I prefer masala cauliflour and peas…yummy