• 500 ml Butter milk
• ½ tbsp chickpea flour
• 1 tsp ghee
• 1 tsp cumin seeds
• 5-6 curry leaves
• 2 tsp ginger chili paste
• Pinch hing
• Pinch Garam masala
• ½ tbsp coriander leaves ((fine chopped))

Take 2-3 cups of buttermilk and beat it very well. Add 1 tbsp of chickpea flour (basen) into it and blend it."

Take a pan and add 1-2 tbsp of ghee to the pan. Give the pan a little swirl until the ghee start melting. While the ghee is melting in the pan add some curry leaves, a pinch jeera seeds, 1 tbsp of ginger, 1 tbsp green chilly paste, a pinch of Asafoteda (hing), 1 tbsp garam masala."

Once the basic tempering is ready add the premixed buttermilk into the pan and whisk it very well. Give it a nice gentle stir until it becomes smooth. Add salt to taste and some chopped coriander. Keep the kadhi in low simmer for 2-3 mins. Please do not boil it. The Gujarati Kadhi is ready to be served."

• Do not boil the kadhi.  If you boil the kadhi it will start splitting.  So please heat up the kadhi for a maximum of 2-3 minutes.

• Stir the kadhi very well after adding to the masala to avoid getting stuck at the bottom of the pan.