1 Cup Yogurt
¼ Cup Chickpea flour
2-3 garlic cloves
½ Inch ginger
½ Tsp cumin seeds
½ Tsp mustard seed
2 dry red chillies/ 1-2 green chillies finely chopped
Pinch of Asefoetida
5-6 curry leaves/Kadhi patta
1 Tbsp Oil
2 ½-3 Cups water
coriander leaves for garnishing
Pinch of Kasuri methi (optional)
1-2 Tsp Jaggery/ Sugar (optional)
Whisk yogurt, chickpea flour together and make smooth paste(make sure there is no lumps). Make ginger garlic paste in mortar and pestle.
In a pot, heat oil, add mustard seeds and let it splutter. Add cumin, ginger garlic paste and red chillies. Add kadhipatta, turmeric and asefoetida, stir well. Add curd- chickpea flour batter, add 2 ½ cup water, stir well and let it boil on high. When it comes to top, lower the heat. And let it shimmer till cheakpea flour gets cooked and kadhi thickens a bit (stir occasionally). The consistency should not be too thick or too thin.
Garnish with coriander leaves and Serve hot with rice, roti, khichadi, pakore.
1) If kadhi becomes too thick add ½ Cup water.
2) If you like sweet taste you can add more jaggery/sugar.