Buttermilk curry (Kadhi)

Preparation time: 30 minutes Serves: 6-8
-Vata, mildly + Pitta, + Kapha

2 ½ cups fresh buttermilk or yogurt
3 ½ cups water
¼ cup chickpea flour
3 tbsp melted butter or ghee
1 tsp cumin seeds
3 to 4 whole cloves
1 cinnamon stick, 1 inch long or ¼ tsp ground cinnamon
1 tsp sea salt
3 tbsp barley malt or brown rice syrup
4 tbsp lemon juice
¼ green pepper chopped (optional)

Mix buttermilk or yogurt, water and chickpea flour in large bowl with beater until completely smooth. In small skillet heat butter or ghee; add cumin, cloves and cinnamon. Heat until seeds turn dark brown but do not burn. Add this mixture to the buttermilk and chickpea flour mixture. Add remaining ingredients. Heat over medium heat just to boiling point, stirring constantly to avoid overflowing. Mixture will thicken slightly. Serve warm.

Comments: This goes well with tofu and vegetables or rice and vegetables. This warming dish can be served with cooler foods, such as tofu, cooling vegetables or barley to be balanced for Pitta and Kapha. It is an excellent dish for Vata.