Every region of India has a different method of preparing Kadi, a yogurt based curry. This one is my favorite with a little sweet sour taste.
1. In a bowl whisk together yogurt/butter milk, besan, ginger paste, salt and jaggery to form a smooth paste.
2. Keep items needed for tempering ready. Heat ghee in a pan and add asafetida.
3. Add in the mustard, cumin and fenugreek seeds. Once the mustard starts to splutter, add in the red chilies, curry leaves, cloves and cinnamon.
4. Now add in the whisked yogurt mixture, water and stir for a minute or so to prevent curdling. It should be of thin consistency. Let the mixture come to a boil. Garnish with chopped coriander leaves. Enjoy hot with khichdi or rice.