Gujarati Kadhi


 * Serves: 4
 * Cooking time (approx.): 11 minutes

Ingredients

 * 2 tablespoon(s) Bengal gram flour (besan)
 * 2 cup(s) yoghurt, preferably sour
 * 4 cups water
 * 2 teaspoon(s) grated ginger
 * 2 green chilli(es) slit or chopped fine
 * 2 teaspoon(s) sugar or to taste
 * 1 teaspoon(s) each of mustard seeds and cumin seeds
 * ½ teaspoon(s) each of asafoetida and turmeric powders
 * 2 tablespoon(s) ghee (clarified butter)
 * 1 red chilli(es) broken into pieces
 * 4 curry leaves (kadi patta)
 * salt to taste
 * finely chopped coriander leaves to garnish

Directions

 * 1) Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
 * 2) Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
 * 3) Keep on low flame for 5 minutes or till the mixture comes to a boil.
 * 4) Keep simmering.
 * 5) For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s).
 * 6) Add the mustard seeds and the cumin seeds.
 * 7) Let them crackle.
 * 8) Add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
 * 9) Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
 * 10) Garnish with finely chopped coriander leaves before serving.