Gujarati kadhi

Gujarati kadhi

    

Ingredients:

Yogurt – 1 cup, beaten
Water – 3 cups
Chickpea Flour (Besan) – 4 Tbsp
Salt – 3/4 tsp (or to taste)
Turmeric Powder – 1/8 tsp

Ginger – 1/2 tsp grated
Green chilies – 1 to 2 (to taste), finely chopped
Sugar – 1 tsp or to taste (optional)

For Vaghar (seasoning):

Oil – 2 tsp
Ghee (clarified butter) – 1 tsp
Whole red chili – 1
Cloves – 4
Cinnamon – 1 small piece
Cumin Seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Fenugreek Seeds (Methi) – 10 seeds
Asafoetida (Hing) – 1/8 tsp
Curry leaves – 1 sprig
Cilantro – 5 sprigs, chopped

Method:

1. In a pot, mix together Yogurt, Water and Chickpea Flour well until there are no lumps.
2. Add Salt, Sugar, Turmeric Powder, Ginger and Green Chilies.
3. Bring mixture to a boil on medium flame, stirring continuously.
4. Reduce flame to low.
5. In a separate small pan, heat Oil and Ghee.
6. Add Whole Red Chili, Cloves, Cinnamon, Cumin Seeds, Mustard Seeds and Fenugreek Seeds – allow them to splutter.
7. Turn off flame and add Asafoetida, Curry Leaves and Cilantro – mix well to coat leaves with oil.
8. Immediately, add the seasoning to the boiled yogurt mixture and allow it to boil once more