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Solkadhi is a tangy, yogurt-based curry with gram flour dumplings and a tempered spice finish. This comforting vegetarian dish is high in protein, probiotic-rich, and a beloved family comfort food.
In a large bowl, whisk together yogurt and water until smooth, then stir in turmeric powder and salt.
Gradually add chickpea flour to the yogurt mixture, whisking continuously to prevent lumps.
In a saucepan over medium-low heat, pour the yogurt-chickpea mixture and cook for 8–10 minutes, stirring constantly, until slightly thickened and simmering gently (do not let it boil).
Meanwhile, in a skillet, heat vegetable oil over medium heat; add mustard seeds and cumin seeds. When they start to splutter, add chopped green chili and asafoetida. Sauté for 1 minute.
Pour the tempered spices into the simmering yogurt curry, stir well, and cook for another 2 minutes on low heat.
Turn off the heat, then mix in fresh lemon juice and half of the chopped cilantro.
Let Solkadhi cool slightly; garnish with remaining cilantro before serving warm or at room temperature.
