Gujarati kadhi recipe
GUJARATI KADHI RECIPE
INGREDIENTS
- Sour curd – 1 cup
- Besan – 2 tbsp
- Water – 2 cup
- Green chilli crushed – 2 or 3 as per taste
- Ginger grated – ½ tbsp.
- Sugar – 1 tbsp or less
- Turmeric pwdr – ¼ tsp
- Ghee + oil – 1 1/2 tbsp
- Red chilli broken – 2
- Curry leaves – few
- Asafoetida – ¼ tsp
- Mustard seeds – ½ tsp
- Jeera – ½ tsp
- Salt as per taste
- Coriander leaves finely chopped for garnish
METHOD
Mix curd + besan + water + salt + sugar +turmericpwdr and whisk well till smooth and no lumps are formed.[ I used a blender]
Take this mixture in a pan and keep it on medium flame , bring it to boil by continuously stirring it.
At the same time heat oil + ghee in a small pan .
Add mustard seeds + jeera and allow it to crackle.
Add curry leaves + red chilli and fry .
Add the ginger + green chilli and fry for few seconds ,add asafoetida.
Pour this tempering into the curd mixture once it starts boiling.
Simmer on low flame for 5 minutes by continuously stirring to remove the raw smell.
Garnish with coriander leaves.
Serve with rice + pakoras + any side dish.
NOTES
- You can soak the pakoras in the kadhi and serve.
- Instead of adding the ginger and green chilli in tempering you can add it to the curd mixture and boil it together.
- You can also use fenugreek seeds ,cinnamom ,clove for tempering.
- Use sour curd.
- Stirring is important or the curry can curdle.
- Instead of sugar we can use jaggery.
- Don’t reduce any spice or the curry may taste bland.
- Be generous with ginger, green chilli and asafoetida.
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