Dahi Kanji (rice flour and curd soup)

INGREDIENTS

• 1/2 cup Whice Rice (preferably non scented)
• 1 cup Curd
• 4-5 cloves of Garlic
• 7-8 Curry Leaves
• 1 Dry Chilli
• 1 Green Chilli
• 1/2 Teaspoon Black Mustard seeds
• 1/4 teaspoon Turmeric powder
• 2 Teaspoons of Mustard Oil or any cooking oil for Tadka
• 1 Teaspoon Salt

PREPARATION

• Wash the rice well and soak for more than 15 minutes.
• Make a coarse paste/batter of the soaked rice.
• Chop the green chilly and dry chilly.
• Chop or crush the garlic cloves

STEPS

• Heat 2 Teaspoon oil in a thick bottomed and deep vessel on medium to high heat.
• When the oil is hot, add mustard seed, chillies, Curry leaves, crushed Garlic
• Saute all the spices well
• Now, pour the rice batter slowly and stir it continously
• Add turmeric powder and salt to taste
• Add one glass of hot water and mix well.
• Cover the vessel and cook for 10 minutes on low to medium flame.
• After 10-12 minutes, open the lid and give a good stir.
• Serve Dahi Kanji with rice or serve it as a soup alone.