Gujarati Kadhi

Gujarati kadhi is sweet and spicy preparation of yogurt mixed with chickpea flour, tempered with few spices. Chickpea flour plays crucial role for binding yogurt and maintaining medium temperature throughout boiling is important to prevent yogurt from curdling. Tempering with cumin seeds, fenugreek seeds, cloves, cinnamon and curry leaves imparts unique flavor to kadhi.  Kadhi goes well with khichdi and pulav.

Ingredients:

• 1 cup yogurt
• 2 tablespoon chickpea flour
• 2 cups water
• 1 teaspoon ginger-green chili paste
• 1 tablespoon sugar
• Salt to taste
• 1 teaspoon ghee
• 1 teaspoon cumin seeds
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon mustard seeds
• 1” cinnamon stick
• 2 cloves
• Few curry leaves
• Pinch of asafoetida
• Coriander to garnish

Instructions:

• Mix chickpea flour, salt, ginger-green chili paste and sugar to yogurt. Wisk well until there are no lumps of gram flour seen.
• Add 2 cups of water. Mix well.
• Boil kadhi on medium heat and continue to stir to prevent lumps formation. Remember not to boil on high temperature as yogurt tends to curdle.
• Continue to stir until desired consistency.  I like medium consistency.  Set aside.
• For tempering, heat ghee in small pan. Add mustard seeds, allow it to crackle, add cumin seeds, fenugreek seeds, cloves, cinnamon stick, and curry leaves and asafoetida. Quickly pour over kadhi. Mix well.
• Garnish with coriander. Serve hot.