Ø 200 gms beasn (gram flour) sieved
Ø 2 cups of thick curd
Ø 3 cups of water
Ø 4 green chillies, sliced
Ø 1 large onion, finely chopped
Ø ½ tsp cumin seeds
Ø 1 tsp chilli pwd
Ø A little asafoetida
Ø 2 tsp cumin pwd
Ø 6tsp ghee
Ø Salt to taste
Churn curd vigorously by adding a little water. Add besan into it and blend well. Now add turmeric powder and blend again.
Heat ghee and season it with asafoetida, cumin seeds. Add chilli, turmeric powder, green chillies, onion and fry till brown.
In the curd-besan mixture, stir in salt and bring to boil and cook till kadhi thickens. Continue stirring it frequently and then remove it from the flame. Serve it hot. Garnish with green coriander leaves, finely minced. Many people prefer kadhi rice combination but it tastes equally well with chapattis.
