Delicious Turmeric Yogurt Kadhi Recipe

In a large mixing bowl, whisk together yogurt, chickpea flour, turmeric powder, and salt until smooth.

Add water to this yogurt mixture gradually, whisking continuously to avoid any lumps.

Transfer this mixture to a saucepan and bring it to boil over medium heat, stirring occasionally.

Lower the heat, cover the saucepan and let it simmer for 15-20 minutes, stirring occasionally.

Now, prepare the tempering. Heat ghee or oil in a small pan over medium heat.

Once the oil is hot, add mustard seeds, cumin seeds and fenugreek seeds. When they start to splutter, add the hing, curry leaves, and dry red chilies.

Saute for a minute until the chilies change color.

Pour this tempering over the simmered kadhi, mix well, cover, and let it simmer for another 10 minutes.

Serve hot, garnished with fresh coriander leaves if desired.