I have been drinking khadhi from the time I’m an infant. This spicy, maas concoction however had to evolve after I was diagnosed and so only recently have I been making it with yogurt. But I’ve got a trick to make it slightly sour. It will make all the difference to your dish.

A half a cup of yogurt is a portion of protein for me. One cup is two portions. Sometimes for supper, I drop spoonfuls of whatever vegetables I’ve made in a cup of khadhi and eat it like a soup. It’s delicious and so healthy.

Khadhi ingredients for 2 portions protein

1 cup yogurt (leave on a counter for 2-3 hours so it can turn slightly sour)

1 tbsp chickpea flour

1 tsp ginger

1/4 tsp tumeric

1/4 tsp salt

1/4 tsp sugar

1/4 cup water

2 green chillies chopped finely

For the Vagaar

2 cloves

1 tbsp oil

1 stick of cinnamon

pinch of methi seeds

1/2 tsp mustard seeds

1/2 tsp jeera seeds

2 red chillies

Fresh stem of curry leaves.

Method

1. In a deep pasta pot, mix all the khadhi ingredients in a pot and whisk vigorously until it comes to a boil. Don’t EVER stop stirring otherwise the mixture will curdle.

2. In a separate small pot/tiny sauce pan, heat the oil for the vagaar and heat the rest of the ingredients. When the mustard seeds start to crackle and you start smelling the fragrant dry spices, pour this quickly into the khadhi. Be careful to cover the pot immediately because it will sizzle.

3. Stir and enjoy hot.