BUTTER MILK CURRY (KADHI)

Prepration time: 30 minutes

-vata,-mildy,- +pitta, + kapha.

• 2-½ cups fresh buttermilk or yogurt
• 3-½ cups water
• ¼ cup chickpea flour (available at Indian groceries and some health food stores)
• 3 tablespoons melted butter or ghee
• 1 teaspoons cumin seeds
• 3 to 4 whole cloves
• 1 cinnamon stick, 1 inch long or ¼ teaspoon growing cinnamon
• 1 teaspoon barely malt or brown rice syrup
• 3 tablespoon barely malt or brown rice syrup
• 4 tablespoons lemon juice
• ¼ green pepper chopped (optional)

Mix buttermilk or yogurt, water and chickpea flout in large bow! 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 into 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 over flowing. Mixture will thicken slightly. Serve warm.