Singhada ki kadhi aur Samak pulav

Whisk curd and singhada ka atta to make a smooth paste.

Add water and mix well to make a lump free batter.

Heat ghee in a pan.

Once the ghee melts add cumin seeds and let them splutter for a few seconds.

Add curry leaves and dry red chilies and fry for a few seconds.

Add ginger and green chili paste and fry for another minute.

Add the curd and flour mixture in the pan and bring the mixture to a boil. Keep whisking.

Simmer the heat and let the kadhi cook for 3-4 minutes.

Add more water if required as per the consistency required.

Add salt and cook for a minute.

Garnish with fresh coriander leaves.

Serve hot with samak rice pulav with aloo.

You can make sago pakoda and add to the kadhi