Ingredients

• 1.5 cup - curd (full fat works better than skimmed ones)
• 1.5 cups - water
• 1 inch piece - ginger, peeled and chopped into thin slices
• 2 tbsp - besan (chickpea flour)
• 1 tbsp - ghee (or oil)
• 1 tsp - cumin seeds
• 1 tsp - mustard seeds
• 1 pinch - turmeric
• 1 pinch - asafetida
• 1/4 tsp - fenugreek seeds (meth/vendayam)
• few springs - curry leaves and cilantro
• 2 - 3 - cloves
• 1 - cinnamon stick
• 1 - 2 - dried red chilli
• salt

How to Make Gujarati Kadhi

• Take a large bowl and mix yogurt and water and blend well.
• In a small bowl, mix chickpea flour with little of the above mixture till it forms a paste.
• Mix both of them well.
• In a pan, temper the mustard seeds, cumin seeds, ginger, chilli, cloves, cinnamon curry leaves with ghee/oil
• Add the mixture.
• Simmer for 3-4 min and then add turmeric, salt and asafoetida and let it come to a boil.
• The heat should be minimum.
• Garnish it with cilantro and serve with roti/phulkas.
• Recipe courtesy: Dhivya Karthik
• http://chefinyou.com/