Ingredients vegetarian 4 servings

• 1 cup Yogurt ( homemade or Pavel's)
• 2 1/2 cups water
• 1 tbsp besan
• 3 green thai chiilies -- slit into halves
• 1 inch ginger grated
• 4/6 curry leaves
• 1/2 tsp jeera
• 1/2 tsp rai
• 2 whole dry red chillies
• sugar to taste
• salt to taste
• 1 tbsp oil

Directions

1. In a  kadhai mix yogurt & 2 cups of water. Mix well so that the liquid is homogeneous.
2. In a small bowl mix sieved besan & 1/2 cup of water. Make sure that the besan has completely dissolved & no lumps are left. Mix this besan paste/liquid with the yogurt liquid.
3. Put the kadhai to boil on slow/med-low flame or setting.
4. to this add curry leaves, slit green chillies, salt,  sugar & grated ginger. Mix well.
5. On the other side, heat oil in a small small kadhai or vagharu.
6. When hot, remove from heat, add rai, jeera, hing, red chiilies & turmeric powder. Mix well put on heat again for 10 secs & pour this vaghar on top of the kadhi which is getting boiled.
7. Serve hot with hot rice, bhinda nu shaakh & fresh raw mango pickle.

Tip: Heat the kadhai mix on med-Low/ low flame lonely. Stir the mix frequently.

Comments

Mariya chauhan

hi! dipti in Gujarat , gujarati kadhi is very famous, in this recipe you are use the red chilli powder but gujarati peoples are not use red chilli powder in recipe of kadhi

Rajul

Hi I tried it & it turned out excellent. Thanks for the tips which helped immensely.