Gujarati Kadhi

Method

1. Take yogurt in a bowl, add gram flour and whisk well so that there are no lumps.
2. Heat oil in a deep non-stick pan, add fenugreeks seeds, ginger and mustard seeds and let them splutter.
3. Add red chilli and curry leaves and saute for ½ minute.
4. Add yogurt mixture and mix well. Cook on low heat, stirring continuously.
5. Add 1 cup water and continue to cook, stirring continuously.
6. Add asafoetida powder and salt and mix well. Add more water as required to get the correct consistency. Cook, stirring, for 10 minutes.
7. Add jaggery and honey and mix well. Cook till jaggery dissolves.
8. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.

Additional Tips and Tricks