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.
Ingredients:
Serves 4
- 4 tbsp gram flour (besan)
- 1 cup yogurt (curd)
- 1 tsp chili-ginger paste (1-2 chilies and piece of ginger)
- 2 curry leaves
- 1 tbsp sugar
- 2 tbsp chopped coriander
- salt to taste
- 2-3 cups of water
For Bagaar:
- 1 tsp cumin seed
- ½ tsp mustard seeds
- pinch of asafetida
- 1 red chili
- 2 tsp oil
- 1 tsp onion seeds
How to make Gujrati Kadhi:
- 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.
- Add chili-ginger paste, sugar, salt and put into the boil.
- Add the mixture to a cooking pot and cook stiring gently for 15-20 minutes on low/ medium heat.
Bagaar:
- Heat oil and fry cumin and mustard seeds until brown. Add asafetida and red chili.
- Next, add the bagaar to the kadhi and cook for a few minutes.
- Sprinkle with coriander leaves.
Serve it with hot boiled rice.
Tips:
- Try to use a thicker and sour yoghurt.
- You can add a pinch of anchor powder.
- Don't skip curry leaves, as you will know that something is missing from the kadhi.