1/2 cup yogurt
1 cup water
2 tbsp gram flour (besan)
1 tsp ginger grated
1 tsp red chilli powder
1 tsp Turmeric powder
Salt to taste
1 tsp oil
Handful of Curry leaves
1-2 Green chili
1 tsp Cumin seeds
1 tsp Mustard seeds
Pinch of Asafoetida
Combine yogurt, water and gram flour and whisk well.
Add grated ginger, red chili powder, turmeric powder, salt and mix well and bring to boil.
Stir continuously and cook for 15-20 mins until the consistency gets little thick.
In another pan, heat oil, add cumin seeds and mustard seed and let that splutter completely.
Add green chili, asafoetida cumin seeds and saute for 10 seconds.
Add the asafeotida and curry leaves then pour the tempering on the kadhi and mix well.
Serve hot with rice or chapati.