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- Duration: 20 minutes
- Serves: 2-4 people
Spice Level: Low
The buttermilk needs to be a little sour. If it is not naturally so, add salt to it and keep it aside for at least an hour. The sourness will develop slowly.
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The Lasan Kadhi is a spicier variant of the sweeter and more well-known Gujarati Kadhi. It is essentially a recipe for the cold winters.
- Buttermilk (chach) (2 cups)
- Chickpea flour (besan) (1 tbsp)
- Mustard seeds (sarson ) (1 tsp)
- Curry leaves (kadi patta) (4-5)
- MTR Haldi/Turmeric Powder (1 tsp)
- Oil (1 tsp)
- Lasan chutney (2 tbsp)
- Asafoetida (hing) (a pinch)
- Coriander leaves (hara dhania), chopped (1 tbsp)
- Salt (To Taste)
- Add besan into butter milk and mix the two in a blender. Keep the blended mixture aside.
- Heat oil in a kadhai and add sarson to it.
- As soon as the oil starts crackling, add hing, kadipatta, MTR Haldi/Turmeric Powder, garlic chutney, buttermilk and salt to it.
- Keep stirring this mixture consistently on low flame for at least half an hour.
- Garnish with hara dhaniya and serve hot with roti or rice.