Gujarati Kadhi

Ingredients

2 cups curds
5 tbs besan or channa ka atta/chickpea flour
5 to 6 green chillies slit
2 tbs ginger and green chillie paste
15 to 20 curry leaves/kadi patta
½ tsp asafoetida
1 ½ tsp cummin seeds
¼ cup chopped corriander leaves
1 tbs ghee/clarified butter

Method

In a bowl, add the curds and besan and whisk till there are no lumps left. And 3 cups of water and mix well. Set aside
In a pan, heat the ghee on medium heat. Add the cummin seeds. When they crackle, add the asafoetida, and stir for half a minute. Add the curry leaves and slit green chillies and fry for a minute or 2. Add the ginger&chillie paste and cook till the raw smell has gone. Add the curds and besan mix. Stir well, increase the heat and bring to a boil, Reduce the heat to minimum, cover and let it cook for 10 minutes. Garnish with the corriander leaves and serve hot.

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