Method of Preparation:
Whip the sour yoghurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside. Scrape the ginger and finely chop and slit green chilies in two and set aside. Chop the jaggery, wash, chop the coriander leaves and set aside. To the yoghurt mixture add the chopped ginger, the jaggery and salt to taste. Heat oil in a pan. Add mustard seeds, cumin seeds and curry leaves. Add slit green chilies and asafetida. Add the yogurt mixture and stir constantly till it boils. Cook on slow flame for 5-8 minutes. Serve hot with white steamed rice or khichdi
