kadhi:
200 ml yogurt
200 ml water
40 g besan (gram flour)
2 green chilies (finely-chopped)
10 g ginger paste
5 g sugar
2 to 4 g salt to taste
tempering:
1-inch cinnamon stick
2 cloves
7 to 8 curry leaves
3 g hing (asafoetida)
3 gujarati round red chilies
3 g cumin seeds
3 g mustard seeds
3 g fenugreek seeds
10 g ghee
garnish:
few sprigs of fresh coriander
Serve the Kadhi hot and garnish with a few sprigs of coriander.