Preparation Time: 5 minutes

Cooking Time; 15 minutes

Serves: 4

Ingredients

2 cup curd/yogurt

3 tablespoon besan (gram flour)

2 teaspoon sugar/jaggery 

1 teaspoon ginger paste

3-4 finely chopped green chillies

A pinch of turmeric powder

Salt

For tempering

2 teaspoon mustard seeds

1 teaspoon cumin seeds

½ teaspoon fenugreek seeds

2 dry red chillies

4-5 curry leaves

A pinch of asafoetida

Coriander leaves for garnishing

2 teaspoon oil/ghee (clarified butter)

 

Method

Take a bowl. Add curd, besan and whisk it well.

Take a pan. Add curd mixture, salt, sugar, turmeric powder, ginger paste, green chillies and cook it for about 5-7 minutes, stirring continuously to avoid lumps. It will start thickening after 3-4 minutes, it might stick to the bottom of the pan.

For tempering - Take a pan and heat oil/ghee. Add mustard seeds, cumin seeds, fenugreek seeds, red chillies, curry leaves and asafoetida. Add it to kadhi, stirring occasionally. Let it cook for 3-4 minutes.

Garnish it with coriander leaves and serve it hot with hot rice.