Monday, 9 March 2015


Gujarati Kadhi


Yogurt / Curd                                        - 2 cups
Gram flour/Chickpea Flour                   - 2 Tbsp
Asafetida                                               - 1 pinch
Jaggery                                                  - 1 tspoon
Salt                                                        - to taste
Water                                                     - 2-1/2 cups
Oil/Ghee                                                - 1 tblspoon
Cinnamon Stick                                     - 1/2 inch
Cumin seeds                                          - 1/4 tspoon
Mustard Seeds                                       - 1/4 tspoon
Cloves                                                    - 2
Ginger puree                                          - 1 tspoon
Curry Leaves                                         - 1/2 tspoon
Whole Red Chili                                    - 2


In a deep mixing bowl, mix the gram flour/besan, ginger puree, yogurt, jaggery and salt with water. Beat it to a smooth mixture.

Heat the oil in a deep kadhai and add cumin, mustard, whole chili, curry leaves, and cloves.

When seeds start crackling, add the yogurt-water mixture to the Kadhai.

Give a boil first and then simmer for 10 minutes or until Kadhi starts to thicken up.

Stir in between to avoid lumps from boiling.
Garnish kadhi with coriander leaves and serve hot with rice or chapati.

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