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1
Make a paste of one shallot, 2 cloves garlic, an inch piece of ginger and a 2 green chillies.
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2
Add this paste to the yoghurt along with salt, turmeric and gram-flour.
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3
incorporate this in a way that there aren't any lumps of gram-flour.
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4
Add 3 cups of water to this.
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5
In a wok heat the ghee and splutter the cumin mustard whole red chili curry leaves and asafoetida.
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6
once the mustards are done spluttering pour the yoghurt sauce into this tempering while stirring.
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7
keep stirring until the sauce starts boiling or else it might curdle.
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8
Add salt to taste.
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9
Adding sugar is optional.
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10
You might want to add 1 tsp sugar especially if the yoghurt is a bit too tangy.
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11
The sugar balances out the tanginess of the sauce.
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12
continue boiling till the sauce thickens to desired consistency.
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13
garnish with chopped corriander.
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14
If adding dumplings you would want to keep the sauce thinner as the dumplings tend to soak up the liquid.
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15
For the dumplings:_.
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16
1 onion chopped,1 tablespoons chopped coriander,1 green chili chopped(optional),salt to taste.1/4 tsp turmeric,1 tablespoons yoghurt,2 heaped tablespoons of gram-flour,water as required to make a not too runny batter.
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17
13.
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18
Mix all-together and deep fry these by dropping a teaspoonful of this mixture into hot oil and then reducing the flame for further cooking.
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19
Dunk these into the yoghurt sauce.
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20
wait for atleast 15 minutes before serving with steamed rice.
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21
14.
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22
For added flavor and visual value you can temper the Kadhi with mustard cumin and a red chilli fried in a tablespoonful of ghee, right before serving.
