2 tblsps gram flour ( besan)
2 teacups fresh curds
1 tsp chilli-ginger paste
1 tbsp sugar
1/4 tsp turmeric powder
a pinch of cinnamon powder (optional)
5-6 curry leaves
2 tbsp coriander, finely chopped
salt to taste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
a pinch of hing (asafoetida)
2 dry red chillies, broken into pieces
1-2 tsp ghee ( I used refined oil)
Mix the besan (gram flour), curd in 2 teacups of water and beat, so that no lumps are formed
Add the greenchillie-ginger paste,turmeric powder,cinnamon powder(optional) sugar, salt and mix well and put it to boil on low heat and keep stirring while it boils. Next step is the seasoning.
For the seasoning you have to :
Heat ghee in a seasoning pan. Add cumin seeds and mustard seeds,curry leaves to it, as it starts to splutter add the red chillies and hing. Add the tempering to the kadhi and boil for a few minutes. Add the tempering to the kadhi and let it boil( people who prefer the kadhi a little spicy can add 1-2 slit green chillies) for a few minutes.
Take it off the flame. Garnish the Gujrathi kadhi with chopped coriander leaves. Serve it hot with rice.