Ingredients
- 2 Cups Sour yogurt
- 2 Tbsp Gram flour
- 4 Cups Water
- 1/4 tsp Asafoetida
- 1 Tbsp Salt
- 1 tsp Chilli powder
- 1/4 tsp Cinnamon powder
- 2-3 Tbsp Sugar
- 2 Tbsp Oil
- 2 tsp Mustard seeds
- 8-10 Curry leaves
- 3-4 Whole red chillies
- 2 Tbsp Coriander leaves
Recipe
- Whisk the yoghurt till smooth, add gram flour to it, blending well till batter becomes smooth again
- Add asafoetida, salt, chilli powder, cinnamon powder, sugar and water. Mix very well.
- In a heavy-based saucepan, heat oil, add mustard seeds, curry leaves and whole red chillies.
- When the seeds begin to splutter, add the yoghurt mixture, increase flame and bring to a boil.
- Lower flame and leave to simmer for about 15-20 minutes.
- Serve Gujarati Kadhi hot, garnished with coriander leaves.