Gujarati Kadhi

Yogurt, sour		2 cups
Bengal gram flour	2 tbsp.
Ginger			1" piece
Curry leaf stalks	2-3 nos.
Coriander leaves	1/2 cup
Green chillies		2
Salt 			To taste

For Tempering:

Cinnamon		1" piece
Cloves			5 nos.
Mustard seeds		1/2 tsp.
Fenugreek seeds		1/2 tsp.
Cumin seeds		1/2 tsp.
Asafoetida powder	1/2 tsp.
Oil			1 tbsp.





Whip the yogurt and add enough water to obtain a pouring consistency.
Add gram flour to it and set aside.
Scrape the ginger and finely chop and slit green chillies into two
and keep aside.
Chop coriander leaves and keep aside.
To the yogurt mixture add the chopped ginger and salt to taste.
Heat oil in a pan. Add mustard seeds, cumin seeds, cinnamon, cloves, fenugreek seeds
and curry leaves.
Add slit green chillies and asafoetida. Add the yogurt mixture and stir constantly
till it boils.
Cook on slow flame for 5-8 minutes.

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