Ingredients

• 1 cup - sour curd
• 3 cups - water
• 2 tbsp - gram-flour
• 1 bay-leaf
• 1" stick cinnamon
• 1 clove
• 2 dry red chillies
• 1 stalk curry leaves
• 1 tbsp - fresh coriander leaves finely chopped
• 4-5 mint leaves finely chopped
• 1/4 tsp - grated ginger or 3 pinches ginger powder
• 2 onions finely chopped
• 1 flake garlic grated
• 1/2 tsp - red chilli powder
• 3-4 pinches asafetida powder
• 1/4 tsp - turmeric powder
• 1 tsp - salt
• 1/4 tsp - sugar
• 1/2 tsp - each cumin & mustard seeds
• 1-1/2 tbsp - ghee

How to Make Garlic Onion Kadhi

• Beat curd, water and flour till smooth.
• Heat 1 tbsp. ghee in a deep large earthen or heavy vessel.
• Add seeds, bay leaf, cinnamon, clove, chillies, curry leaves.
• Allow to splutter, add ginger, mint, curd mixture.
• Stir continuously till it starts boiling.
• Add all other ingredients, except coriander leaves, onion, garlic and red chilli powder.
• Stir, and simmer on very low for 12-15 minutes.
• Check taste for salt, sourness, etc.
• Pour into serving dish.
• Heat remaining ghee in a small frying pan.
• Add onions, garlic, stir-fry till golden brown.
• Add chilli powder, stir, fry further for a minute.
• Add coriander leaves, stir, pour over piping hot kadhi.
• Cover, keep for 2-3 minutes. Stir lightly before serving.
• Serve hot with plain rice, pulao, khichidi, etc.