Gujarati Kadhi is more watery than Punjabi kadhi, mildly spiced, sweet-sourness that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
You will need :-
- 2 cups sour Yogurt ( I used very low fat )
- 2-3 tbsp Gram Flour ( Besan )
- 2 tbsp crushed Green chillies and ginger
- 1/4 cup jaggery
- Few Curry leaves
- Fresh chopped coriander
- Salt to taste
- 1 tbsp Ghee + 1 tbsp oil
- 1/2 tsp Cumin seeds
- 1 red whole chili
- 2-3 cloves ( Laving )
- 1 piece Cinnamon stick ( taj )
- 1/4 tsp methi seeds
- pinch of Asafoetida (hing)
Mix gram flour, yogurt and 3 or 3 1/4 cups of water....mix with the hand blender and make very smooth paste. Add CG paste, curry leaves, jaggery, salt and put on a low flame and bring it to boil...please do not boil for a long time but to simmer it on a low heat for a lesser time....Meanwhile prepare heat ghee and oil in another pan, add cumin seeds when they splutter add hing, cloves, Cinnamon stick. red chili and methi seeds. Fry for a few minutes and then pour over the kadhi. Boil for a few minutes more. Garnish with fresh Coriander leaves...Enjoy with steamy rice, khichdi and roti....Enjoy as much as me and my family do...
Entry goes to Priya's event Complete My Thali - Daal-kadhi-Sambhar-rasam started by me...