Besan wale nimbu achaar or dahi ki curry

Name: Besan wale nimbu achaar or dahi ki curry
Cuisine: Indian
Ingredients: 1 Cup curd; as required Oil for frying; as per taste Red chilli powder; 1 tsp Ginger garlic paste; as per taste Salt; 1 tbsp jeera or cumin; as required Coriander; 2 Green chillies; 6-7 Curry leaves; as required Besan; as needed Coriander leaves; as per need Mint; as required Kasuri methi; as needed Mustard seed; 1 Sliced onions big; 1/2 teaspoon Shazeera; 4-5 Elaichi; 1/2 teaspoon Turmeric; as needed For seasoning.. cumin whole red chilli and curry leaves

Asma Begum @cook_29251225

Besan wale nimbu achaar or dahi ki curry

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Asma Begum @cook_29251225

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1 Cupcurd
as requiredOil for frying
as per tasteRed chilli powder
1 tspGinger garlic paste
as per tasteSalt
1 tbsp jeera or cumin
as requiredCoriander
2Green chillies
6-7 Curry leaves
as requiredBesan
as neededCoriander leaves
as per needMint
as requiredKasuri methi
as neededMustard seed
1Sliced onions big
1/2 teaspoonShazeera
4-5 Elaichi
1/2 teaspoonTurmeric
as needed For seasoning.. cumin whole red chilli and curry leaves

Cooking Instructions

1

Grind in roasted cumin seed, coriander seed, green chillies,salt shahizira and elaichi. Make a paste
2

To that paste only add curd and little of besan red chilli powder, ginger garlic paste, turmeric and give whisk. Boil it in container of double size of it.
3

Add coriander curry mint leaves and bring to boil till the fragrance and taste infused in it.
4

Besan paste -
Mix besan, cumin seed ajwain (optional) ginger garlic paste turmeric red chilli powder and sodium bicarbonate (meetha soda) and a make thick paste of it.
5

Frying..
Keep a vok add sufficient amount of oil for heating. When it heats put small amount of paste with the help of teaspoon. Fry untiil done.
6

When fritters are done then put it in boiled curry.
7

For seasoning
In hot oil add whole cumin whole red chilli and curry leaves when done, pour it on curry
8

Serve hot with chapattis or rice.

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Asma Begum @cook_29251225

on March 13, 2021 13:12

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