Gujrati Kadhi/Yogurt Soup

Kadhi for my American friends is 'Yogurt Soup.' I was laughing out loud when I heard this from a friend. But that, logically, made sense.
I always liked sweet and spicy food. My mother, on the other hand, loves hot n' spicy food. So she never made the Gujarati version of Kadhi. Once I decided to make kadhi as my mom makes. By mistake I used the sweet yogurt and the kadhi turned out to be a sweet n' spicy kadhi. The taste of it was so good, that I kind of stuck to that recipe! I actually drank that kadhi as soup - aptly called as 'Yogurt Soup.'


Ingredients: 
Plain Yogurt - 2 cups
Besan / Gram Flour - 2 tbspn
Green Chilli - 2, finely chopped/paste
Ginger - 1.5 tspn
Turmeric/Haldi
Water 1/2 cup
Sugar - 1tbspn
Salt

For Tadka:
Jeera/Cumin Seeds - 1/2 tspn
Rai/Mustard Seeds - 1/2 tspn
Kadipatta / Curry Leaves - 5-6 leaves
Hing/Asafoetida - 1/4 tspn
Bedgi Mirchi/Red Chilli - 3-4
Oil/Ghee - 1 tbspn
Cilantro - 1 tbspn

Method of Preparation: 

1. Mix Yogurt and water in a heavy-bottomed vessel. Then add the besan to it and beat well to blend it together. Make sure there are no lumps in the mixture.
2. On medium flame, heat the mixture for a minute or so.
3. Now add turmeric/haldi, green chilli paste and ginger paste to the mixture.
4. Let the mixture be on medium flame till it starts boiling. Let it boil for 2-3 minutes more so that there is no raw taste of besan.
5. Add salt and sugar to the kadhi and boil for another minute then turn off the heat.
6. In a wok, heat some oil and then add hing, mustard and cumin seeds till they crackle. Then add kadipatta and then red chillies and add this to the kadhi and close it with a lid.
7. Serve it with rice and some spicy vegetable or just drink it as 'Yogurt Soup.'

Variations: 
You can vary the amount of sugar as per taste. Also, you can add laung/Cloves for some more spicy taste. It is really good for cold and cough.

Conclusion:
Perfect sweet n' spicy kadhi for a cold foggy night!