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.