Gujarati Kadhi - (Gram Flour Gravy) ; Recipies by MY mother Shakutntala Lakhia

This is a truly authentic Kadhi [Yoghurt Curry]
A 'Kadhi' is basically a bland Indian curry or gravy primarily consisting of a yoghurt and water base thickened with gram flour. Various herbs and spices are added to the 'Kadhi' to give it a very distinct flavour.
Anyone who has tasted her Kadhi will tell you that there is something extra special about its rich, creamy consistency and delightful sweet and sour taste. I make this quite often and although I am very pleased with the result, it doesn't compare to the beautiful 'Kadhi' my mom makes.

Ingredients:

For The Kadhi

· 1/2 cup unsweetened yoghurt
· 1 tbsp Besan [gram flour]
· 1/4 tsp the grated ginger
· 1/4 tsp Green chili chopped
· 3 cup water
· 2 tbsp sugar
· 1 tsp salt
· curry leaves

For The Tempering

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds.
¼ tsp Asafetida
4-5 cloves
1 inch piece of cinnamon
§ 2 red chilli broken into pieces
¼ tsp turmeric powder
10-12 curry leaves (Kadhi Patta)
§ tsp ghee [clarified butter]
finely chopped coriander leaves to garnish

Preparation:

Beat yoghurt and the atta together till smooth.
Add the grated ginger, Cinnamon-powdered, Green chilli chopped, sugar, salt water and mix well.
Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2 minute.
Add the mustard seeds, cumin seeds and the fenugreek seeds. Let them crackle.
Add cloves and cinnamon, asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.