Rajasthani Kadhi
1 cup sour curds
3 cups water
3 tbsp. wheatfour
1 bayleaf
1″ stick cinnamon
1 clove
2 dry red chillies
1 stalk curry leaves
1 tbsp. fresh coriander leaves finely chopped
4-5 mint leaves finely chopped
1/4 tsp. grated ginger or 3 pinches ginger powder
3-4 pinches asafoetida powder
1/4 tsp. turmeric powder
1 tsp. salt
1/4 tsp. sugar
1/2 tsp. each cumin & mustard seeds
1 tbsp. ghee
DIRECTIONS:
Beat curds, water and flour till smooth.
Heat ghee in a deep large earthen or heavy vessel.
Add seeds, bayleaf, cinnamon, clove, chillies, curry leaves.
Allow to splutter, add ginger, mint, curd mixture.
Stir continuously till it starts boiling.
Add all other ingredients, except coriander leaves.
Stir, and simmer on very low for 12-15 minutes.
Check taste for salt, sourness, etc.
Add coriander leaves just before serving.
Serve hot with plain rice, pulao, khichidi, etc.