1. Beat curds, water and gramflour to a smooth mixture.

2. Crush chilli and ginger to a paste, add to above mixture.

3. Heat ghee in a deep pan, add seeds, curry leaves, asafoetida.

4. Allow to splutter, add mixture, stirring continuously till it boils.

5. Simmer on low, add all other ingredients, except coriander.

6. Allow to simmer for 12-15 minutes.

7. Add coriander leaves just before serving.

8. Serve hot with rice.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 1 day