This is a Gujarati kadhi with some variations :)
Long chilies in a sweet and sour yogurt-gram-flour based curry/soup. Best relished with boiled rice, phulkas, parathas, (Indian Breads) etc.
- In a bowl mix yogurt, gram flour, ginger-garlic-chili paste, salt, sugar, 1 teaspoon of cumin seeds, turmeric and water. Use a whisk to mix to avoid any lumps. At medium flame bring this mixture to a boil stirring occasionally. You will see that the yogurt mixture has become thick.
- While the mixture is coming to a boil heat clarified butter in a wok. Add cumin and mustard. Let them splutter. Add asafoetida, dried red chilies, curry leaves, onions and fry for less than a minute. Add the long chilies. Saute them for 3 minutes. Add the hot yogurt mixture and heat it for less than a minute. Kadhi is ready.
- Sprinkle the kadhi with coriander and clarified butter. Serve it hot with rice or rotis.
You can add more water if you think it has become too thick.
You can add any vegetable instead of long chilies. Follow the same process of sauteing.
Give a good squeeze of lime if the yogurt is not sour.