Gujarati Kadhi
A traditional Gujarati dish made with a spiced yogurt and gram flour base, tempered with aromatic spices for a flavorful and comforting meal.
Ingredients
- 4 tablespoons Besan (Gram flour)
- 1 inch Ginger
- 1 unit Green chillies
- 1 cup Curd (Plain yogurt)
- 1 tablespoon Sugar
- 0.25 teaspoon Salt
- 2.5 cups Water
- 1 tablespoon Ghee
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 2 units Cloves
- 1 sprig Curry leaves
- 2 units Dry red chillies (Without seeds)
- 0.25 teaspoon Fenugreek seeds
- 1 pinch Asafetida (Slightly more than 1 pinch)
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Instructions
- 1Crush the ginger and green chilli together. In a mixing bowl, combine the besan, curd, sugar, salt, water, and the crushed ginger and green chilli. Blend the mixture thoroughly using a mixer to ensure there are no lumps.
- 2In a large kadai, heat the ghee over medium heat. Add the mustard seeds and allow them to crackle. Then add the cumin seeds, cinnamon stick, cloves, curry leaves, dry red chillies, fenugreek seeds, and asafetida. Stir the spices until they are fragrant.
- 3Slowly pour the curd and besan mixture into the kadai with the tempering. Keep the flame on low and stir continuously to prevent the kadhi from sticking to the bottom. Bring the mixture to a boil while stirring.
- 4Allow the kadhi to simmer for 5 to 7 minutes on a low flame. Stir occasionally to ensure even cooking. Serve hot with rice.
