Ingredients vegetarian 4 servings

For the dumplings / Phulauri

• 1 cup Besan
• 1/4 tsp of Ajwain or carom seeds (optional)
• Pinch of Fruit Salt
• Salt

For the Curds Gravy / Kadhi

• 3 cups of Curds
• 1.5 tbsp Besan
• Pinch of Hing
• 1/4 teaspoon Turmeric powder
• Salt

For the tempering

• 2 tsp Oil
• 1/2 tsp mustard seeds
• 1/2 tsp Jeera seeds
• 1/2 tsp Saunf seeds
• Few Curry leaves
• 1-2 Dried Red chillies

Directions

1. Mix the besan with ajwain, salt, fruit salt and water enough to make a paste.
2. Deep fry besan dumplings in hot oil. Keep these dumplings or phulauris aside.
3. Blend curd, hing, salt, turmeric powder, besan with water in mixie jar.
4. Heat the Oil. Add jeera seeds, mustard seeds, saunf, Curry leaves and red chillies.
5. Once the tempering crackles add the curds mixture to it.
6. Boil well on sim flame. This is where you need patience. You need to boil this mixture till it thickens and loses about 25 % of its volume.
7. Add dumplings and simmer for another 2 mins.
8. Turn off the heat and garnish with finely chopped coriander leaves. Serve piping hot with rice.

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