Kadhi

A sweet and spicy traditional Gujarati curd curry thickened with gram flour.

Preparation Time: 15 min.
Cooking Time: 15 min.
Serves 4.
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For the tempering
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 red chilli , broken into pieces
2 tsp ghee

2 tbsp besan (Bengal gram flour)
2 cups curds (dahi)
1 tsp ginger-green chilli paste
2 curry leaves (kadi patta)
2 tsp sugar (approx)
salt to taste

For the topping
2 tbsp chopped coriander (dhania)

1. Mix the gram flour, curds and 3 cups of water and beat well so that no lumps remain.
2. Add the green chilli-ginger paste, curry leaves, sugar and salt and put to boil.
3. Simmer for a while whilst stirring occasionally.
4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli.
5. Add the tempering to the kadhi and boil for a few minutes.
6. Sprinkle the coriander on top and serve hot.

1. Never boil kadhi on a high flame. Always simmer instead.