Authentic Sweet & Tangy Gujarati KadhiVeg

1

In a bowl or jar, combine the curd, water, and gram flour (besan).

2

Use a hand blender or whisk to churn these ingredients together until you have a smooth, well-blended liquid base.

3

Heat the clarified butter (ghee) in a pot over medium flame.

4

Once the ghee is hot, add the mustard seeds, cumin seeds, and fenugreek seeds (methi daana).

5

Sauté them until the spices begin to crackle and turn a nice golden brown color.

6

Carefully add the split green chilli, curry leaves, and the pieces of clove and cinnamon to the tempering.

7

Stir briefly to release their aroma.

8

Pour the prepared curd-gram flour mixture into the pot with the tempering.

9

Stir well and bring the mixture to a boil.

10

Add the sugar and salt to the mixture.

11

Stir in some fresh coriander leaves. If the consistency appears too thick due to the gram flour, add a little extra water to reach your desired thickness.

12

Reduce the flame and let the kadhi simmer for at least 8 to 10 minutes to allow the flavors to meld.

13

Once the kadhi has thickened and simmered, turn off the flame.

14

Stir in a few drops of fresh lime juice to provide the characteristic tang.

15

Garnish with additional fresh coriander leaves before serving hot with your favorite rice or roti.