Step-by-step guide to making classic Gujarati Kadhi at home

Ingredients:

1 cup curds (yogurt)
3 tbsp besan (gram flour)
1/4 tsp hing (asafoetida)
1/2 tsp jeera (cumin seeds)
1/2 tsp rai (mustard seeds)
1/4 tsp methi (fenugreek seeds)
2 cloves
1 small cinnamon stick
1 whole red chilli
1 green chilli, slit
1/2 tbsp chopped curry leaves
1 tsp chopped ginger
Some chopped coriander leaves
1 tbsp jaggery
Salt to taste

Method:

In a bowl, combine curds and gram flour. Mix well, then add 4 cups of water, salt, and jaggery, stirring until the mixture is smooth and lump-free.
Heat 1 tbsp ghee in a kadai. Add mustard seeds (rai) and let them splutter. Then add cumin seeds (jeera) and asafoetida (hing).
Add fenugreek seeds (methi), a cinnamon stick, and cloves to the kadai. Sauté briefly, then add curry leaves, green chilli, whole red chilli, and ginger.
Slowly pour in the curd mixture, stirring continuously over low heat for 15 to 20 minutes, until the ghee starts to separate and the kadhi thickens.
Transfer to a serving dish and garnish with chopped coriander leaves. Enjoy this delicious kadhi with roti or rice! (Recipe by food blogger, Chhaya Gupta)

Tips:

Use high-quality besan that is within its shelf life.
You can opt for homemade fresh curd or slightly sour curd.
Feel free to add pakoras or boondi for extra texture.