Ingredients:
Yogurt – 1 cup, beaten
Water – 3 cups
Besan (chickpea flour) — 4 Tbs
Salt – ¾ tsp (or to taste)
Haldi (turmeric) – 1/8 tsp
Ginger – ½ tsp grated
Green chilies – 1 to 2 (to taste), finely chopped

For Vagar (seasoning):
Oil – 2 tsp
Ghee (clarified butter) – 1 tsp
Whole red chili – 1
Cloves – 4
Cinnamon – 1 small piece
Jeera (cumin seeds) – ½ tsp
Rai (mustard seeds) – ½ tsp
Methi seeds (fenugreek) – 10 seeds
Hing (asofoetida) – 1 pinch
Curry leaves – 1 sprig
Cilantro – 5 sprigs, chopped

Method:
1. In a pot, mix together Yogurt, Water and Besan well until there are no besan lumps.
2. Add Salt, Haldi, Ginger and Green Chilies.
3. Bring mixture to a boil on medium flame, stirring continuously.
4. Reduce flame to low.
5. In a separate small pan, heat Oil and Ghee.
6. Add Whole Red Chili, Cloves, Cinnamon, Jeera, Rai and Methi – allow them to sputter.
7. Turn off flame and add Hing, Curry Leaves and Cilantro – mix well to coat leaves with oil.
8. Add the seasoning to the boiled yogurt mixture and allow it to boil once more.

Serves 4

Tips:
1. To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
2. To make thicker Kadhi, add more besan.
3. Try adding a teaspoon or two of sugar to get and nice sweet and sour taste.
4. If your yogurt is too sour, replace one cup of water with milk

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