.2 Glass Buttermilk – not very sour.
.2 tablespoon gram flour (besan), salt, 3 to 4 green chillies. 1” piece of ginger, 2 cloves, cumin seed, coriander leaves, jaggery, curry leaves.
.Mix the gram flour to buttermilk and dissolve well, add chilli, ginger paste, salt and heat. Keep stirring and allow simmering. Do not boil; lastly add jaggery.
.In another vessel put 2 teaspoons ghee and add cumin seed. When it crackles put 1 green chilli pieces, cloves, curry leaves, a pinch of asafetida and put the kadhi in the vaghar and remove from fire in 2 minutes. Garnish with coriander leaves.
.Take buttermilk of slightly thick consistency. Rind green chilli, garlic, ginger, Pudina leaves, curry leave, salt and mix in the buttermilk. Add a pinch of asafetida and turmeric powder. In a vessel put some ghee and add cumin seeds, allow it to crackle and pour the kadhi. Keep stirring. Do not boil. This kadhi is served with plain boiled dal of thick consistency and rice. The combination is called Dal- Bhat and Khadi.