Patli Gujarati Kadhi

Light Gujarati-Style Curd Kadhi

सामग्री

विधि

1. Whisk curd smooth in a bowl. Add besan gradually, whisking continuously until no lumps remain.
2. Add water slowly, whisking, to make a thin, pourable mixture. Stir in turmeric, salt and jaggery.
3. Pour into a pot and bring to a gentle boil, stirring often so the curd does not split. Lower heat and simmer 12-15 min until the raw besan smell is gone and it thickens slightly.
4. Heat ghee in a small pan. Add mustard seeds, let them pop, then cumin seeds, hing, curry leaves if using, and dried red chilli.
5. Pour the tadka over the kadhi. Simmer 2 min more.
6. Finish with coriander leaves. Serve hot with plain rice.