Monday, 11 July 2016


quick gujarati kadhi

ingredients (measuring cup used, 1 cup = 250 ml)
for the kadhi:
  • 1 cup dahi/curd/yogurt
  • 2 to 2.5 cups water
  • 2 to 2.5 tbsp gram flour/chickpea flour/besan
  • ½ tbsp ginger chili paste or crushed ginger chili
  • 1 tbsp sugar or jaggery... add more for more sweetness
  • salt as required
  • coriander leaves for garnishing
for the tempering:
  • 1 inch cinnamon stick/dal chini
  • 2 cloves/lavang
  • 1 sprig curry leaves/kadi patta
  • a pinch or two of asafoetida/hing
  • 2 broken red chilies, deseeded
  • ½ tsp cumin seeds/jeera
  • ½ tsp mustard seeds/rai
  • ¼ tsp fenugreek seeds/methi ke dane
  • 1 tbsp oil or ghee
how to make the recipe:
  1. mix the chickpea flour/besan, ginger-garlic paste, yogurt, sugar and salt with water.
  2. beat to a smooth mixture.
  3. fry all the ingredients meant for tempering.
  4. add the yogurt-water mixture.
  5. give a boil first and then simmer for 5 minutes more.
  6. continue to stir in between to avoid lumps from getting formed.
  7. garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or phulka.

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