Kadhi (Yogurt & Chickpea flour)

1 cup dahi (plain yogurt)

2 cup pani (water)

2 tablespoon chanaa no lot (chickpea flour)

1 tablespoon ghee (clarified butter) or butter or vegetable oil

1 suku marchu (whole dried pepper)

¾ teaspoon jiru (cumin seeds)

1/8 teaspoon hing (asafetida)

2 taj (cloves)

1” laving (cinnamon stick), cut into smaller pieces.

6‑8 leaves mitho limdo

¼ teaspoon methi (fenugreek) seeds

1 teaspoon mithu (salt)

2 teaspoon saaker (sugar)

½ teaspoon aadu (ginger), grated

2 lilu marchu (green chili), finely chopped

1 tablespoon limbu (lemon juice)

some kothmari (cilantro), coarsely chopped

1. Blend the yogurt, water and chickpea flour.

2. Heat ghee in a separate bowl. Add the whole dried pepper, cumin seeds and asafetida. When the seeds start popping, add the cloves, broken cinnamon stick, mitho limdo & fenugreek seeds. Wait 15 seconds and pour the oil over the yogurt mix.

3. Bring the mix to a boil on medium heat. Add salt, sugar, ginger, green chili & lemon juice. Reduce heat and let simmer till it thickens to desired consistency. Watch for boiling over. Use a pot that is no more than 1/3 to ½ full.

4. Garnish with fresh cilantro before serving over hot rice or khitchdi.

Variations:

· A cup of boiled vegetables (typically okra, potatoes or eggplant cut into bite-size pieces) may also be added to the kadhi after the vaghaar.

· A Bhavnagari kadhi has turmeric, and is quite thick, whereas the Surati’s omit the turmeric, add garlic and keep it quite thin.

Source: Kokila