Gujarati Kadhi

Packed with aromatic spices and a kick of heat this sweet and tangy yogurt based gravy dish makes comforting lunch. Best to enjoy this creamy kadhi with steamed basmati rice.

How to make Gujrati Kadhi:

1. In a bowl mix the gram flour, jogurt and 2 cups of water. Whisk everything to a smooth consistency. There should not be any lumps in this liquid mixture.
2. Add chili-ginger paste, sugar, salt and put into the boil.
3. Add the mixture to a cooking pot and cook stiring gently for 15-20 minutes on low/ medium heat.

Bagaar:

1. Heat oil and fry cumin and mustard seeds until brown. Add asafetida and red chili.
2. Next, add the bagaar to the kadhi and cook for a few minutes.
3. Sprinkle with coriander leaves.

Serve it with hot boiled rice.

Tips:

1. Try to use a thicker and sour yoghurt.
2. You can add a pinch of anchor powder.
3. Don't skip curry leaves, as you will know that something is missing from the kadhi.