You will need
Thick curds-3 cups
Besan/Gram Flour -3 tbsp
Turmeric powder-1/2 tsp
Salt (to taste)
Grated ginger-1/2 tsp
Green chillies(finely chopped)-2
Blend these together and keep aside
oil -1 tsp
red chilies-2 broken in half
methi seeds-1/4 tsp
mustard seeds -3/4 tsp
Jeera seeds-3/4 tsp
Curry leaves-1 sprig
Coriander leaves -to garnish
-Pour the blended mixture in a thick bottomed pan. Add curry leaves.
-On a low heat,gradually bring it to a boil while stirring continually for 10-15 min.
-For the tempering,add ghee and oil in a pan.When hot,add methi seeds,mustard seeds, jeera,red chilies and asafoetida.
-When it crakles,pour it into the boiling kadi mixture and turn off the flame.
-Garnish with corainder leaves and cover it for a 5-10 min soo that the methi seeds soften.
-Serve hot with cooked basmati rice.
Here are some more recipes for Shanti's state special events
Gujarati Khadi representing Gujarat
Punjabi Khadi representing Punjab
Maharashtrian Poha representing Maharashtra
Mor Curry representing Kerala
Andhra Peanut chutney representing Andhra
I have already posted
Arisi Upma Kozhakattai representing Tamil Nadu and
Maddur Vade representing Karnataka