Kadhi

• yogurt
• water
• salt
• tumeric
• gram flour
• oil
• mustard seeds, zeera, dry diana
• curry leaves
• green chilies
• ginger
• garlic
• lemon

1. First take 2 cups of yogurt (plain) and add 2 cups of water.
2. Add salt to taste, pinch of turmeric (haldie) (excuse any spelling mistakes!!!)
3. 2 table spoons gram flour
4. Whisk it thoroughly.
5. In the pan add 2 tablespoons of oil
6. Once warm put in rye (mustard seeds), some zeera and if you have whole dry dhana.
7. Once it starts to pop, add curry leaves and green chillies chopped, garlic and ginger.
8. Stir on slow heat for a few seconds and then add the yogurt, water mixture. Keep stirring until it comes to a boil. You have to keep stirring otherwise the yogurt will split. Once it has started to boil you can leave it on slow heat for 10-15 minutes. Taste if the salt is enough, add little sugar and lemon according to your taste.

yogurt, water, salt, tumeric, gram flour, oil, mustard seeds, curry, green chilies, ginger, garlic, lemon

Taken from www.epicurious.com/recipes/member/views/kadhi-52573211 (may not work)