ly be buttermilk with a hint of besan in it.

Now take a kadhai, put 2 tbsp ghee in it, add the cumin and fenugreek seeds,
asafoetida, the green chillies and the curry leaves. When they start spluttering,
slowly add the buttermilk mixture and stir. Add about 3 cups of water.

Keep the flame on medium to medium-high.

Now add the jaggery or sugar, salt and the lemon juice.

Cover partially and let it boil. Once it gets a bit thick, but not too tick, check
for taste and see that it does not taste like a spoonful of besan. If so, add a little
more water.

Garnish with chopped coriander.

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