1 cup buttermilk ( i use Amul masala butter)
2 tbsp chickpea flour ( besan)
2 cup water
1 inch roughly crushed ginger
1/2 tsp sugar
5-6 slit green chilies
2 tbsp oil
3-4 cloves garlic
1 tsp mustard seeds
1 tsp Cumin seeds
A pinch of hing
2-3 whole dry red chilies
9-10 curry leaves
In a sauce pan put yogurt and buttermilk and whisk well. Add 2 tbsp besan and with help of whisk beat well, so no lump are formed.
After you get smooth mixture of yogurt and besan add water and mix well.
Put roughly crushed ginger, sugar , green chilies and salt.
Place the saucepan over medium heat and bring the mixture to a boil stirring continuously.
Once the mixture comes to boil reduce the heat and let it cook for 15 minutes, so the chickpea flour is cooked well.
Once cooked remove crushed ginger and slit green chilies from kadhi. Keep it aside for tempering.
For tempering place pan over medium heat add oil, when oil is hot add mustard seeds, crushed garlic, Cumin seeds, dry red chilies, curry leaves and hing.
Saute for 2 minutes then add turmeric powder. Cook for another 30 seconds and pour the tadka in the kadhi. Gently stir.
Make onion bhajiya and put couple of them in prepared kadhi.
Serve hot with steamed rice.