Ingredients:
250gm Curds
350ml Water
4 tsp Bengal gram flour
Curry leaves
A pinch Turmeric
1tsp Cumin and fenugreek
3 tsp Ghee
4 Green chilies
A small piece Ginger
4 flakes Garlic
To taste Salt
1 tsp Sugar (optional)
Coriander leaves
Method:
Add enough water to curds and beat well. Strain to remove butter, leaving buttermilk. Make a paste with a little cold buttermilk and gram flour. Add salt and turmeric to remaining buttermilk and heat without boiling. Add gram flour paste, stirring all the time. Grind green chilies, ginger, and garlic together. Add curry leaves and ground spices and cook to the right consistency. Heat fat. Add cumin and fenugreek. When seeds crackle, pour over kadhi. Garnish with chopped coriander leaves.
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