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.
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.