Thursday, February 18, 2021

Gujarati Kadhi

 A very popular mixture, made with simple ingredients, the Gujrati Kadhi is a good accompaniment with rice, khichdi. An integral part of the Gujarati thali, this gravy has a sweet and tangy taste. Light on the tummy, I like to have this with Yellow Moong Dal and Cabbage Subzi. Usually white in color, I like it yellow to make it interesting for the kids.


Ingredients

  • 1 cup Sour Yogurt / Curd (Regular curd is also fine, but if sour adds a different taste)
  • 2 tbsp Besan (Chana Flour)
  • 2 cups Water
  • 1 spoon Sugar
  • Salt to taste
  • 4-5 cloves
  • 1 cinnamon stick
  • 1 tbsp Ginger - Chilly Paste
  • Few Coriander leaves, finely chopped

For the tempering

  • 1 tbsp Oil
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Mustard Seeds (Rai)
  • 4-5 Curry Leaves
  • 1 pinch Turmeric powder (Haldi) (Optional)
  • 1 pinch Red Chilly Powder 

Method

  • In a saucepan, mix the curd, besan, water and whisk well. Make sure there are no lumps.
  • Add salt, sugar, ginger chilly paste, cloves, and cinnamon and mix well
  • Cook on a medium flame until a full boil comes. Stir continuously.
  • In another pan, heat oil and add all the ingredients for the tempering
  • Add the tempering to the Kadhi mixture and mix well
  • Garnish with coriander leaves and serve hot with rice