Kathiyawadi Kadhi With Fenugreek Seeds Tempering — Just Right For Monsoons

Ingredients

• 1 1/2 cups sour buttermilk
• 2 tbsp Besan
• 11/2 tsp sugar
• Salt to taste
• 2 tsp ghee
• 1 tsp oil
• 1/4 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 bay leaf
• 2-3 cloves
• 1 cinnamon
• 8-10 fenugreek seeds
• 2 tsp green chilli – garlic paste
• 1 green chilli slit
• 5-6 curry leaves
• 1 tsp garlic, finely chopped
• 1/4 tsp asafoetida
• 1 tsp red chilli powder
• Chopped coriander to garnish
• Kathiyawadi Khichdi to serve

Steps

1. Assemble the ingredients for tempering.
2. Base: Take 11/2 glasses of buttermilk in a pot. Add besan & whisk very well till it is lump – free. Give it 1 boil.
3. Tempering: Take oil & ghee in a pan. Add mustard seeds, cloves & cinnamon & let them splutter. Add fenugreek seeds, cumin seeds & curry leaves. Add green chilli – ginger – garlic paste & green chilli slit. Saute very well till the raw smell of garlic disappears.
4. Lastly add red chilli powder & add this tempering to the boiled Kadhi immediately. Mix & transfer the pot again on gas. Cook the Kadhi till 7 boils (Ubhara). Set the consistency as per your choice.
5. This Kadhi is little thick, so don't use too much water. Serve it piping hot with ' garama – garam ' Kathiyawadi Khichdi.