Optionally add fresh grated amba harad aka galangal, fresh ginger, pinch of black pepper powder or 1 to 2 tablespoon of crushed green tuvar dana aka fresh pigeon peas after crushing it with cumin and kadhi patta

It is very important to keep stirring the kadhi when you start warming otherwise it will curdle, water will separate. Heat and stir until it starts boiling like boiling milk. Once it starts boiling, it is important to turn down heat or switch off heat, or else kadhi will spill over.

Turn off heat for kadhi and put a small ladle or small pot for vaghar. Add ghee, optionally a whole red dried chili, mustard seeds and cumin seeds. When the seeds start to splutter and they look darker in color, turn off heat and add few kadhi leaves/limadi, be careful as hot ghee and leaves can cause the ghee can splatter out of pot, drop leaves from a bit of distance. Same caution while adding the ghee vaghar to hot kadhi, do it from a bit distance.

Optionally add fresh washed and cut coriander powder/cilantro.

Eat with plain rice and mori dal (boiled toor dal with just salt and haldar) and any shake. Kadhi is also traditionally eaten with shake bhakhari more like a soup on side. One of my favorite ways to eat kadhi is to break bhakhari into pieces and soak it in the kadhi and eat the soft bhakhari with kadhi.