Saturday, March 21, 2009

Gujarati Kadhi

Kadhi is one of my favourite gujarati dishes. Kadhi can be served with any rice dish such as Khichdi, Pulao, Jeera rice, Plain rice etc.

Here is the recipe for Gujarati Kadhi

1/2 cup Dahi
1 cup Water
1 Tablespoon Besan (Gram flour)
2-3 Slit Green Chilies
salt to taste
1 Teaspoon Sugar (You can use Jaggery instead, but it gives a different flavour)
1/4 Teaspoon Fenugreek Seeds
1 Small Stick Cinnamon
2 Cloves
1/8 Cup Chopped Coriander (Cilantro)

For Tempering:
1 Teaspoon Ghee
1/2 Teaspoon Mustrad Seeds
1/2 Teaspoon Jeera (Cumin Seeds)
A pinch Asafoetida
1 Dried Red Chili (Optional)
Curry patta

Combine the yogurt and flour in a bowl and mix well ensuring that no lumps are formed. Heat it in a microwave for about 30-40 seconds, this will bring out sourness of the curd. Now transfer this mixture into a pan(Kadai) and add water. Again mix well ensuring that no lumps are formed. Add slit green chilis, salt, sugar*, some or the coriander leaves, cinnamon, cloves, and methi seeds. Let it boil uncovered for about 20 minute. Stir occasionally. Remove from the flame.

For Tempering:
Heat ghee in a pan, once smoking add the mustrad seeds, curry patta and dried red chili. Once the mustard seeds stop crackeling, remove from the flame and immedietly add cumin seeds and asfoteda. Add to the kadhi and cover immedietly. Garnish with the remaining coriander leaves just before serving.

* Some people add jaggery instead of sugar; it tastes good too. So at the end it comes down to what you like better sugar or jaggery:)


Asha said...

Beautiful color, love to try. Good looking Kadhi! :)

Nehal said...

Thanks Asha. Please let me know how it turns out:)

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