Gujarati Kadhi

Gujarati Kadhi

Ingredients

Yogurt, sour 2 cups
Bengal gram flour 2 tbsp.
Ginger 1" piece
Curry leaf stalks 2-3 nos.
Coriander leaves 1/2 cup
Green chillies 2
Salt To taste

For Tempering:

Cinnamon 1" piece
Cloves 5 nos.
Mustard seeds 1/2 tsp.
Fenugreek seeds 1/2 tsp.
Cumin seeds 1/2 tsp.
Asafoetida powder 1/2 tsp.
Oil 1 tbsp.



1. Whip the yogurt and add enough water to obtain a pouring consistency. Add gram flour to it and set aside.
2. Scrape the ginger and finely chop and slit green chillies into two and keep aside.
3. Chop coriander leaves and keep aside.
4. To the yogurt mixture add the chopped ginger and salt to taste.
5. Heat oil in a pan. Add mustard seeds, cumin seeds, cinnamon, cloves, fenugreek seeds and curry leaves. Add slit green chillies and asafoetida. Add the yogurt mixture and stir constantly till it boils.
6. Cook on slow flame for 5-8 minutes.