Kadi

Ingredients
250 ml Yogurt
3 cloves
½ tsp turmeric
1inch stick of cinnamon
1 tsp of fenegreek seeds whole
1 tsp of mustard seeds
1 tsp of cumin seeds
1 tbsp of garlic flakes dry
1 tsp of curry leaves
2 tbsp of ghee
Salt to taste
2 green chillis
3 stalks of coriander
2 tbsp of besan (chickpea flour)
1 ½ cups of water
Method
Make a fine paste of green chillis and coriander in a grinder
Take yogurt, green chilli paste, besan, salt and turmeric in a jug. Whisk all together.
Add water and whisk well.
In a sauce pan add ghee, add mustard seeds and let them splutter. Add cumin seeds and then the cloves, cinnamon stick, garlic flakes & curry leaves.
Add the yogurt mix and let it come to a boil. If the kadi starts to over flow leave a wooden spoon in the sauce pan, this will stop it from over flowing.
Boil till reduced to 2/3 in quantity.
Serve with khichdi.