Beat the yogurt in a mixing bowl till smooth, add turmeric powder, besan(chickpea flour), salt and mix well till smooth.
Add water and stir continuously to make a smooth batter, add ginger-garlic-green chili paste, mix well and set aside.
Heat(medium heat) the oil/ghee in a deep pan or dutch oven, add fenugreek seeds, mustard seeds, cumin seeds, when the seeds start to crackle, add bay leaves, dry red chili, cloves, and cinnamon.
Now add curry leaves, red chili powder, and hing stir it for few seconds.
Add prepared yogurt batter, stir it, while stirring add jaggery, keep stirring till the mix comes to a boil. Turn the heat down to low and let the kadhi cook for about 3-5 minutes.
Turn off the heat and stir one final time.
Garnish with chopped coriander leaves, and serve with rice, khichdi, rotli or paratha.
Notes
• Use Sour yogurt for best taste.• Make sure your batter is lump free.
Stir the kadhi continuoulsy to avoid curdling.
• You can make you own ginger-garlic-green chili paste, using 2-3 green chilies, 2-3 garlic cloves and small piece of ginger, blend it in a blender and make paste.