Gujarati kadhi — the sweet-sour-spiced yogurt soup with besan fritters — that is fundamentally different from Punjabi kadhi in its use of jaggery and the sweetness of fenugreek.
Ingredients
For kadhi:
2 cups thick yogurt — whisked
3 tbsp besan
1 tbsp jaggery — grated
1/4 tsp turmeric
3 cups water
Salt
For tempering: 2 tbsp ghee, 1 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1/4 tsp asafoetida, 8 curry leaves, 2 dried red chillies, 4 cloves, 1 cinnamon stick 2 cm, 4 black peppercorns
For pakoda: 3/4 cup besan, 1 medium onion finely sliced, salt, water — thin batter, oil for frying
Method
Make pakoda: combine besan, sliced onion and salt.
Add water to make a thin batter. Deep fry small portions on medium until golden. Drain.
Whisk yogurt with besan, jaggery, turmeric and 3 cups water until completely smooth.
Pour into a pot. Bring to a boil stirring constantly.
Reduce to medium-low. Simmer uncovered 20 to 22 minutes stirring every 5 minutes until completely smooth and the raw besan taste is gone. Add salt.
For tempering: heat 2 tbsp ghee. Add mustard and fenugreek seeds — sizzle.
Add asafoetida, curry leaves, dried red chillies, cloves, cinnamon and black peppercorns. Pour over the kadhi.