2/3 cup thick, creamy coconut milk; if not very creamy, use a bit more
2 tbsp besan (gram flour)
1/2 tsp cumin seeds
2 green chillies
2 inch piece ginger, ground to a paste
turmeric powder (optional)
Prepare a slurry of the besan in 3 cups of water. If the coconut milk is watery instead of thick, use less than 3 cups of water here. Roast the cumin seeds. When the cumin seeds begin to sputter, add large pieces of the green chillies, ginger paste and some curry leaves. To this seasoning add the besan slurry and salt.
If you like your kadhi to be yellow, add a little turmeric powder as well. Heat this liquid mixture to a boil. Reduce the flame to low, add the coconut milk and simmer for just a minute (very important for flame to be low and to heat the coconut milk for only a short duration, otherwise the coconut milk splits). Switch off the gas and add juice of half a lemon. If you like it more sour, feel free to add more! Serve.