Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          sour yoghurt
   1      tablespoon    jaggery
   2      tablespoons   besan flour
   1      piece         ginger -- (1")
   2                    curry leaf stalks -- (2 to 3)
     1/2  cup           coriander leaves
                        salt to taste
                        ***FOR TEMPERING***
   1      piece         cinnamon -- (1")
   5                    cloves
     1/4  teaspoon      fenugreek seeds
     1/2  teaspoon      cumin seeds
     1/4  teaspoon      asafoetida
   1      tablespoon    oil

Preparation:

Whip the yoghurt, add enough water to make it of pouring consistency. Stir in the besan flour and set aside. Scrape and chop the ginger, chop the jaggery and coriander leaves. Add these with salt to the yoghurt. Place on a high flame and stir constantly for 15 minutes, until the besan flour cooks. Fry the tempering spices in the oil and pour into the kadhi. Simmer them together for a few minutes. Serve with kitcheri or sukhi dal.