Haryali Kadhi

Harayali Kadhi 

11/2 cup sour curd
½ tsp red chilli powder
½ tsp turmeric powder
A generous pinch of asafoetida
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
3 tablespoons gram flour
1 medium onion diced
1 tablespoon chopped ginger
¾ tablespoon chopped garlic
Green chillies chopped
1/2 chopped methi leaves
1 cup of spinach leaves washed and chopped
2 tablespoons oil
Salt
Water to make up volume

Whisk the curd with the gram flour, red chilli powder and turmeric powder.
Set aside.

Tempering 

2-3 Broken dry red chillies
Red chilli powder- per taste
1 tablespoon ghee

Heat oil and splutter the mustard seeds and fenugreek seeds.
Add chopped onion and when translucent , add ginger , garlic and green chillies.Saute.
Add the methi leaves, mix well and cook till leaves are cooked.Lower heat and add curd and besan mixture, stirring all the while to avoid any lumps forming. Cook on low heat. If it's too thick, add water.
Add the spinach leaves. Cook for a few minutes more. Temper and serve hot!!

Tempering

Heat ghee in a small pan.
Put in the dry red chillies and chilli powder.
Pour over the kadhi before serving!