Kathiyawadi Kadhi

A yoghurt and besan kadhi tempered with generous raw garlic, whole dried red chillies, and mustard seeds — distinctly more pungent and savoury than the sweet, mild Gujarati kadhi. The garlic transforms the character of the preparation entirely, making it a spicy, slightly sour soup-curry rather than a sweet condiment. Eaten poured over rice or with rotlo as a daily Kathiyawadi accompaniment.