Kadhi

Ingredients

Buttermilk 4-5 cups( sour buttermilk preferred), ¼ inch ginger(shredded) , 4-5 green chilies chopped, pinch of asafetida/hing, pinch of mustard and cumin seeds, 2-3 tbsp ghee/clarified butter), pinch of turmeric, curry leaves, 1 tbsp besan/gram flour or metkut, coriander leaves for garnishing, salt and sugar to taste.

How to make

• In a small pan prepare tempering by heating ghee/clarified butter.
• Add mustard and cumin seeds.
• Add asafetida (hing) followed by curry leaves, ginger.
• Put green chilies
• add pinch of turmeric.
• Put this tempering aside.
• Now, mix besan/gram floor and salt to taste in buttermilk.
• In a separate sauce pan, heat buttermilk on low heat.
• Stir continuously. Do not overheat.
• Pour previously made tempering/tadka on the top of warm buttermilk.
• Mix well.
• Garnish with coriander leaves.
• Serve hot kadhi with plain rice or goes very well with mugachi khichdi