Kadhi

Recipe Ingredients

2 cups	474ml	Sour yoghurt
1 tablespoon	15ml	Jaggery
2 tablespoons	30ml	Besan flour
1		Ginger - (1")
2		Curry leaf stalks - (2 to 3)
1/2 cup	20g / 0.7oz	Coriander leaves
		Salt to taste
		For Tempering
1		Cinnamon - (1")
5		Cloves
1/4 teaspoon	1.3ml	Fenugreek seeds
1/2 teaspoon	2.5ml	Cumin seeds
1/4 teaspoon	1.3ml	Asafoetida
1 tablespoon	15ml	Oil

Recipe Instructions

Whip the yoghurt, add enough water to make it of pouring consistency. Stir in the besan flour and set aside. Scrape and chop the ginger, chop the jaggery and coriander leaves. Add these with salt to the yoghurt. Place on a high flame and stir constantly for 15 minutes, until the besan flour cooks. Fry the tempering spices in the oil and pour into the kadhi. Simmer them together for a few minutes. Serve with kitcheri or sukhi dal.

Source:
Chefnet

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