Gujarati Kadhi

Methods

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