Heat oil in a pot and add mustard seeds. When it crackle, add cumin, hing and curry leaves. Now add chopped onion and mix well. Add ginger, garlic and chilli paste and cook for 2 minutes.
Add turmeric powder, salt and chopped coriander to it and mix very well. Now add water and let it heat for 2 minutes.
Add whisked curd to it and then add flour to it quickly. A whisk can be used to make it lump free.
Now cover and let it cook on low heat stirring often so that it doesn't stick to the bottom. It will be ready in 10 minutes.
This can be served hot with a drizzle of groundnut oil, some pickle spice and chutney.
