About this recipe:I love Gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of Gujarati cooking. This kadhi is great with plain rice or khichdi.
Blend the gram flour, water and curd well into a smooth mixture and pour into a large pan. Add salt, sugar, turmeric powder, green chillis, and ginger. Bring to a boil and immediately lower flame to simmer. Cook 5 – 10 more minutes.
Meanwhile, heat oil and ghee in a small frying pan. Add tadka/tempering ingredients and fry till seeds splutter.
Add the tadka mixture to the simmering kadhi. Add coriander leaves and serve hot with khichdi or plain rice.