Ingredients for Gujrati Kadhi

2 cups Curds

2 tbsp gram flour / besan

1 green chilli

1 small ginger

1 & ½ tsp Sugar

Salt to Taste

Some Curry leaves

Some Coriander

1 tbsp ghee

½ tsp Fenugreek Seeds / Methi dana

½ tsp Mustard seeds / Rai

½ tsp Cumins

2 Small sticks of Cinnamon

1 Green Cardamom

2 Cloves

5 Dried Red Chillies

A Pinch of Asafoetida / Hing

4 Curry Leaves

Steps for Gujrati Kadhi

In a bowl, mix together curd, besan, ground green chilli and ginger, sugar, salt.

Pour some water into the mix and blend into a smooth mixture

For the next step, coarsely crush some curry leaves by hand and add it in. Chop a little coriander leaves and add them in too.

For the tadka, heat ghee in a separate pan. Put in fenugreek seeds and toss well until the color of the fenugreek seeds is dark brown to get rid of the bitterness.

One by one, add in mustard seeds, cumin, cinnamon sticks, green cardamom, cloves, dried red chillies, asafoetida and curry leaves to enhance the flavour. Stir lightly.

Pour in the prepared kadhi mixture. Keep stirring on high flame to prevent besan from sticking to the bottom of the pan.

Bring to a boil and check its consistency. It should not be too thick. Add water if necessary.

Lower the flame and garnish with coriander. Serve.