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Method:
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Beat yoghurt and the atta together till smooth.
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Add salt, chilli powder, cinnamon, sugar and water and mix well.
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In a heavy-based pan, heat oil, add cumin, curry leaves and red chillies.
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When cumin begins to splutter, add yoghurt mixture, increase the flame and bring to a boil.
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Leave to simmer for about 30 minutes.
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Serve hot with steamed rice.
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Ingredients
