Kadhis are prepared all over india, but every state has different names to it namely morekozhambu in south and kadhi in north. Also the style and method differs in each state.
Gujrati kadhi has its distinct style and tastes good. It is yellowish in colour and is served along with rice.



Ingredients:
Sour curd - one cup
Coriander leaves - one sprig
Cardamom powder - 1\2 teaspoon
Cinnamon powder - 1\2 teaspoon
Ginger - half an inch
Besan - 2 heaped tablespoons
Green chillies - 2
Salt to taste.

For tempering:
½ teaspoon of asafoetida
1/2 teaspoon of turmeric powder
2 tablespoon(s) ghee (clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish.


Method:

1. Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
2. Add the grated ginger, slit / chopped green chilli(es), curry leaves and salt.
3. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
4. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s).
5. Add the mustard seeds and the cumin seeds. Let them crackle.
6. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
7. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
8. Garnish with finely chopped coriander leaves before serving.

Making Time: 15 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note: Try adding some deep friend pakodas to kadhi and cook for some time. It tastes delicious.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.