Gujarati Kadhi

I have lived quite a few years in Gujarat and one recipe I picked up from my stay there is the Gujarati Kadhi.  Like the North Indian kadhi the Gujarati version also uses gram flour and yoghurt but there the similarity ends.  The Gujarati kadhi leans more towards the yoghurt rather than gram flour, the consistency  is more runny and the cooking time is also far less.  However lets not compare.  Just enjoy both.

Ingredients:

2 cups curd/ yoghurt
1/4 cup or 2 tbsps gram flour/ besan
1 lemon sized piece of jaggery/ gur
2 green chillies
8- 10 curry leaves
2 tbsps oil
1/2 tsp mustard/ sarso seeds
1/2 tsp cumin/ jeera
2  whole red chillies
3-4 cloves/ laung
1 inch stick cinnamon/ dalchini
Pinch of asafoetida/ hing
Salt to taste

Method:  Whisk together gram flour/ besan and yoghurt to make a smooth mixture.  Add four cups of water and mix well. Grate jaggery. Remove stems and finely chop green chillies.

Combine the gram flour and yoghurt mixture, jaggery and green chillies and cook over a medium flame, stirring continuously till kadhi comes to boil.  Lower flame and let it cook for few more minutes till kadhi reaches the right consistency.   Add salt. Close flame.  In a small pan put oil and when it gets little heated add  cumin, mustard, curry leaves, whole red chillies, cloves, cinnamon and asafoetida.  Immediately pour over the kadhi.  Serve hot.