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Ingredients- 2 cup yogurt

2 tpsp singhare ka atta

4 cups water

1 tsp chili powder

1 tsp sugar

1 tsp oil

1 tsp cumin seeds

1 spring curry leaf

3-4 whole red chilies

1 tbsp coriander leaves (chopped)

Salt – to taste

Method- beat the yogurt and add the atta together till smooth, add salt, chili powder, sugar, water and mix well, in a pan, heat oil , add cumin, curry leaves and red chilies. When the cumin begins to splutter, add the yogurt mixture, increase the flame and bring to a boil. Leaves to simmer for about 15- 20 min. serve hot garnished with coriander leaves.