Preparation / Directions:
1. Beat the curds.
2. Add besan slowly, beating till smooth.
3. Add 1.5 cups of water to this and mix well.
4. Add salt and sugar.
5. Heat on a slow flame till it boils. Stir continuously.
Prepare seasoning like this:
1. Heat ghee in a small kadhai. Add mustard seeds.
2. When mustard seeds start spluttering, add cumin seeds, asafoetida, fenugreek , cloves and cinnamon.
3. After the cloves get fried, add green chilly, curry leaves and ginger.
4. Stir in this seasoning into the Curd solution. Top with coriander.
5. Serve piping Hot with rice or khichadi.
Michelle Zaniewski--
For gujarati kkadhi I would use this recipe but substitute jaggery or gur or if I lived somewhere I could not get this-brown sugar.
For punjabi kadhi omit the sugar and curry leaves and add 1/2 tsp or more of haldi(turmeric) and onion pakoras.
For Sindhi kadhi you omit the yoghurt cloves cinnamon and sugar. Instead of adding the besan to yoghurt you add the hing ,chilies , fenugreek cumin and 1/2 tsp minced ginger and optional curry leaves to 1/2 cup of heated oil,You then add 1/2 cup of besan gradually and brown.Add 1 tsp red chili 1tsp haldi and saute.Gradually add 8 cups of water stirring continually as the paste dissolves.Boil 10 minutes then add 6 cocum 1/4-1/2 tsp tamarind paste, 12-15 gowar or green beans,1 cubed yam ,1 chopped carrot,,2 chopped potatoes,4 cubed baby eggplant,1 chopped carrot,10 okra ,chopped drumsticks if available(the green plant not turkey legs). Simmer until the vegetables are cooked.Garnish with chopped cilantro .Serve with plain rice.
Shelf life : Best fresh
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