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:
- mix the chickpea flour/besan, ginger-garlic paste, yogurt, sugar and salt with water.
- beat to a smooth mixture.
- fry all the ingredients meant for tempering.
- add the yogurt-water mixture.
- give a boil first and then simmer for 5 minutes more.
- continue to stir in between to avoid lumps from getting formed.
- garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or phulka.
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