Ingredients:

• 1 cup – sour Curd
• 3 cups – water
• 2 tbsp – gram-flour
• 1 bay-leaf
• 1″ stick Cinnamon
• 1 Clove
• 2 dry Red Chillies
• 1 stalk Curry leaves
• 1 tbsp – fresh Coriander leaves finely chopped
• 4-5 Mint leaves finely chopped
• 1/4 tsp – grated Ginger or 3 pinches Ginger powder
• 2 Onions finely chopped
• 1 flake Garlic grated
• 1/2 tsp – Red Chilli powder
• 3-4 pinches asafetida powder
• 1/4 tsp – Turmeric powder
• 1 tsp – salt
• 1/4 tsp – Sugar
• 1/2 tsp – each cumin & Mustard Seeds
• 1-1/2 tbsp – Ghee

Method:

1. Beat curd, water and flour till smooth.
2. Heat 1 tbsp. ghee in a deep large earthen or heavy vessel.
3. Add seeds, bay leaf, cinnamon, clove, chillies, curry leaves.
4. Allow to splutter, add ginger, mint, curd mixture.
5. Stir continuously till it starts boiling.
6. Add all other ingredients, except coriander leaves, onion, garlic and red chilli powder.
7. Stir, and simmer on very low for 12-15 minutes.
8. Check taste for salt, sourness, etc.
9. Pour into serving dish.
10. Heat remaining ghee in a small frying pan.
11. Add onions, garlic, stir-fry till golden brown.
12. Add chilli powder, stir, fry further for a minute.
13. Add coriander leaves, stir, pour over piping hot kadhi.
14. Cover, keep for 2-3 minutes. Stir lightly before serving.
15. Serve hot with plain rice, pulao, khichidi, etc.

Recipe courtesy of Sify Bawarchi