Wheat – 1 cup, soaked for 6 to 7 hours, drained and ground to a paste
Sour Yogurt – 2 cups, mixed with 4 cups of water
Asafoetida – 1/4 tsp
Turmeric Powder – 1 tsp
Red Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Oil – 3 to 4 tblsp
Cumin Seeds – 2 tsp
Salt as per taste

1. Combine the wheat paste, yogurt mixture, asafoetida, turmeric powder, red chilli powder, coriander powder and salt in a bowl.
2. Mix well.
3. Heat oil in a pan.
4. Fry the cumin seeds for 30 seconds.
5. Add the yogurt mixture and gently bring to a boil, stirring from time to time.
6. Reduce flame to low and simmer till the kadhi starts to thicken.
7. Remove and serve hot.

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