Gujarati Kadhi

Kadhi is a wonderful mixture of sweet and spicy buttermilk. Kadhi is made in variety of ways. Different regions in India have their own version of making kadhi. Today's recipe as the name suggests, is from Gujrat. Gujarati kadhi is somewhat on the sweeter side and white in color. I used to have this kadhi at my friends place in college days. Let's revisit this recipe.

Ingredients(serves 2-3)
2 cups buttermilk
1 1/2 tbs chickpea flour
1 green chili+1 inch ginger+2 garlic cloves(made into paste)
2-3 tsp sugar
Salt as per taste
Chopped cilantro for garnish

Tempering
1 tsp oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
3-4 peppercorns
2 cloves
1/8 tsp fenugreek seeds
5-6 curry leaves
1 red chili broken in half

Method
Mix together buttermilk and chickpea flour until well incorporated, there should be no lumps. Heat oil in a pot and add mustard seeds, cumin seeds and once they crackle, add peppercorns, cloves, fenugreek seeds, curry leaves and red chili. Pour in the buttermilk mixture, add salt and sugar. Simmer on medium low heat for 5-7 minutes. Keep stirring so that kadhi doesn't curdle. Increase the flame to medium high and let the kadhi boil for about 10 minutes. Once boiled garnish it with chopped cilantro. Serve piping hot!