Gujarati Kadhi

• 1 1/2 cupsplain yogurt, slightly sour
• 3 tbspchickpea flour
• 3 cupswater
• 1/2 tspground turmeric
• 1 tbspjaggery
• 1 tspsalt
• 1 tbspginger, grated
• 1 serrano pepper, minced
• 1 tbspghee
• 1 tspcumin seeds
• 1 tspmustard seeds
• 1/4 tspfenugreek seeds
• 2 dried red chiles
• 8 curry leaves
• 1/4 cupfresh cilantro, chopped

quantities scale with servings

Method

1. 1

   Whisk yogurt, chickpea flour, and water until completely smooth. Add turmeric, jaggery, salt, ginger, and serrano.

2. 2

   Heat in a pot over medium heat, whisking constantly, until it comes to the first boil, about 6-8 min.

3. 3

   Reduce the heat to low and simmer 12-15 min until slightly thickened and the raw flour taste is gone.

4. 4

   Heat ghee in a small pan. Crackle cumin, mustard, and fenugreek seeds 20 sec. Add chiles and curry leaves for 15 sec.

5. 5

   Pour the tempering over the kadhi. Top with cilantro and serve over rice.