Gujarati Kadhi

* Serves: 4 
* Cooking time (approx.): 11 minutes
== Ingredients ==
* 2 tablespoon(s) Bengal gram flour (besan)
* 2 cup(s) yoghurt, preferably sour
* 4 cups water
* 2 teaspoon(s) grated ginger
* 2 green chilli(es) slit or chopped fine
* 2 teaspoon(s) sugar or to taste
* 1 teaspoon(s) each of mustard seeds and cumin seeds
* ½ teaspoon(s) each of asafoetida and turmeric powders
* 2 tablespoon(s) ghee (clarified butter)
* 1 red chilli(es) broken into pieces
* 4 curry leaves (kadi patta)
* salt to taste
* finely chopped coriander leaves to garnish
== Directions ==
# Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
# Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
# Keep on low flame for 5 minutes or till the mixture comes to a boil.
# Keep simmering.
# For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s).
# Add the mustard seeds and the cumin seeds.
# Let them crackle.
# Add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
# Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
# Garnish with finely chopped coriander leaves before serving.
Category:Gujarati Appetizers
Category:Gujarati Snacks
Category:Gujarati Vegetarian
Category:Asafetida Recipes
Category:Chickpea flour Recipes
Category:Clarified butter Recipes
Category:Curry leaf Recipes
Category:Dried chile pepper Recipes
Category:Fresh chile pepper Recipes
Category:Mustard seed Recipes