Gujarati Kadhi and my tip on Tadka

You Need
1 tsp each cumin and mustard seeds
4-5 cloves
2 whole red chillies
1 inch cinnamon stick
7-8 fenugreek/methi seeds
7-8 curry leaves
a sprig coriander leaves
1 cup yogurt
4 tbsp chickpea flour (besan)
4 cups water
1/2 tsp turmeric powder
salt to taste
1 tsp grated ginger
1 tsp each oil and ghee

Mix water,yogurt,besan,salt,turmeric and ginger so that no lumps are formed.
Transfer to a deep pan on stove top and cook stirring continuously till it boils.
This may take around 15 minutes. Remember to cook on medium heat for best results.
While stirring it, am used to multitasking this way. Heat oil and ghee in microwave safe bowl for 30 seconds.
Now add all mustard,cumin,fenugreek,cloves,cinnamon,red chillies and curry leaves.
Microwave for a minute and half till the seeds splutter and chillies turn dark.
Be careful while removing the bowl, it could be hot if its small glass bowl.
Once the kadhi starts boiling, add this tadka and stir for few more mins.
Turn Off and garnish with coriander leaves.

In the above procedure I eliminated the need for another dish to take tadka. I call it microwave tadka and use this technique most of the times as am a lazy bump when it comes to doing the dishes.


My tip for kadhi: I add a tsp of sugar or jaggery at the end just to give a sweet-sour flavor. Its very tasty and in every sip you keep guessing if its sweet or sour.