5. You will notice that the mixture will get a deeper colour and begin to thicken. Continue stirring all the time.
7. Put the kadhi on a low heat. Now that it’s cooked correctly, the yoghurt won’t curdle.
8. In a small saucepan heat the oil to prepare the tempering (often called tadka or vaghar). Some Gujarati’s like to temper their kadhi with ghee which is perfectly fine too.
9. Add the mustard seeds to the oil. Once the seeds stop popping – add the tempering on top of the kadhi and mix well. Allow to cook for at least a further 10 minutes.
10. Serve the kadhi hot with any rice dishes such as pillau rice, plain rice, stir-fried rice , colourful rice, biryani or vegetable biryani or Khichedi.
Kadhi can also be made in the Instant Pot. Checkout my recipe here
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