Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour. Every region in india has their own way of making kadhis like punjabi kadhi, rajasthani kadhi, maharashrian kadhi, sol kadhi and so on.
Punjabi kadhi made from sour yogurt and is thick and served with pakoras, different from the gujarati kadhi which is thin and sweet as jaggery/sugar is added to it. Gujarati kadhi goes very well with Khichdi, Jeera Rice or Indian bread.
1 cup Yogurt (preferably a little sour)
2 tbsp. Chickpea Flour/ Besan
¼ inch minced Ginger
1 finely chopped Green Chilli
1 tbsp. Sugar/ Jaggery
Salt and Water as required
1 tbsp. Vegetable Oil
1 tsp. Mustard Seeds
1 tsp. Cumin Seeds
½ tsp. Asafoetida
1 tsp. Fenugreek Seeds
Finely chopped Cilantro
Beat the yogurt in a bowl. Once it is smooth, add the chickpea flour. Beat the mixture till it is consistent. Now add a cup of water and set aside. Pour the mixture into the saucepan and add ginger, chilli and cloves.
Take a small frying pan, add oil and heat. Add mustard seeds and let them pop. Throw in the cumin and asafoetida. Next put the curry leaves. Just before turning off the flame, add the fenugreek seeds, to ensure they do not burn.
Pour the tempering over the chickpea flour, yoghurt mixture and bring to a boil. Add the salt and sugar and mix well. You might consider adding a little lemon juice incase the yoghurt is not sour enough. Adjust the consistency as required by adding more water.
Top with cilantro and serve with any kind of rice, khichdi and papad or roti.