Place fresh curd in a bowl and beat well until smooth and creamy.
2
Add green chilli, ginger, and a little water to the curd mixture, then stir well to combine.
3
In a separate pan, dry roast the semolina until it becomes fragrant and light.
4
Heat ghee in a pan and prepare the tempering by roasting the chopped onions until golden.
5
Add mixed vegetables to enhance nutrition and texture.
6
Pour in the prepared buttermilk mixture and bring to a boil over medium heat, continuously stirring in the roasted semolina while stirring to prevent lumps from forming.
7
Add the chopped tomatoes, cover the pan, and simmer for about 5 minutes until the semolina absorbs the liquid and becomes soft and creamy.
8
Finish by stirring in a small amount of ghee and fresh coriander to enhance flavor and aroma.
PrimedTableBETA
