This is an accompaniment with almost all khichidi dishes. Both together make a wholesome balanced meal by themselves any time of the year especially appealing on a cold, rainy evening, since both dishes are served piping hot and have a porridge like consistency. Most Indians are used to making kadhi in some form or other. So you can make adjustments to the basic recipe as per your liking. Eg you may add choice vegetables or ghatta or few piece of papad (raw to boil with kadhi) or spinach and feaugreek leaves.
3 cups slightly soured buttermilk2 tbsp gram flour1 tsp wheat flour1/4 tsp clove/cinnamon pwd (or use whole)1 bayleaf few grains methi leaves1 tsp each cumin & mustard seeds1 stalk curry leaves2 whole red chilles1/2 red chilli crushed salt to taste1/2 tsp sugar1 tbsp ghee2 pinches asafoetida1/4 tsp turmeric chopped coriander
Mix flour and butter milk well with a hand mixer or whipper. Strain.
Heat ghee in a saucepan, add seeds, leaves, whole chilli and buttermilk.
Stir continuously adding crushed chilli, salt, sugar, turmeric and asafoetida.
Allow to come to boil before you stop stirring.
Allow to simmer on low heat stirring occasionaly till the ghee tends to float on top and the mixture does not taste floury.
Serve piping hot garnished with coriander.


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