Cooking Instructions
- 1
Blend curd and beetroot together to form pink colour buttermilk
- 2
Heat kadai add desi ghee.once hot add Fenugreek seeds, cumin seeds, chillies, asefoetida,curry leaves, chopped Ginger.mix gram flour with buttermilk.
- 3
Saute for minute then add buttermilk and mix well add water to adjust consistency.add salt.
- 4
Boil kadhi for ten minutes and serve with khichdi or steam rice.
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