| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
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Ingredients
- 1 cup curd Yogurt Fresh /
- 2 1/2 cups Water
- 2 tbsp Gram flour Besan /
- 1/2 tsp Ginger paste
- 1 tsp chili paste Green
- 1 tbsp Sugar Jaggery or – ( you can add more as per your taste)
- 1 Cinnamon – stick
- 2 Cloves
- Salt – as needed
For Tempering :
- 1 tbsp Ghee
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 2 red chili Dry
- 5 – 6 Curry leaves
- 1/2 tsp Fenugreek seeds
- 1 pinch Asafoetida / Hing
For Garnish :
- 2 tbsp coriander Fresh chopped
Ingredients
For Tempering :
For Garnish :
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Instructions
- In a thick bottomed pan/ wok, add curd with besan, green chili paste, ginger paste, salt , sugar and turmeric. Mix well with a fork.
- Now add 2 cups of water and whisk everything well till it becomes smooth and watery.
- Place the pan on stove top and allow it to boil. As the kadhi rises up lower the flames and add cinnamon stick and cloves and cook for 15-20 mins. Keep stirring in regular intervals.
- Meanwhile prepare the tempering. Heat ghee in a pan and add hing and mustard seeds to it.
- As soon as they splutter add rest other tempering ingredients mentioned above.
- Once the kadhi gets cooked pour in the tempering over it, give a quick stir and turn off the gas.
- Garnish the kadhi with freshly chopped green coriander and serve hot with rice, thepla or chapati.
Recipe Notes
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Love : Shaheen
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