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Jun 16

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Gujarati Kadhi

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Gujarati KadhiThere are many variations of making Kadhi. Gujarathi is one among them which is slightly sweet and sour tasting. Anybody can whip this up is under 5 mins.  I used just a touch of sugar to suit my tastebuds. Feel free to add more if you like so. While making Kadhi use sour yogurt for best result. Simmering the Kadhi for atleast 15 mins is the key for best tasting Kadhi. Never boil the Kadhi on high flame.

 

 

 

 

 

Serves – 4
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients:

  • Yogurt – 1 Cup
  • Asafoetida – 1/4 tsp
  • Chickpea Flour – 2 Tbsp
  • Turmeric Powder – 1/4 tsp
  • Ginger and Garlic Paste – 1 1/2 Tbsp
  • Sugar – 1/4 tsp
  • Salt – to taste
  • Butter – 1 Tbsp
  • Oil – 1 tsp
  • Dry Red Chilli – 1 whole
  • Cloves – 2
  • Curry Leaves – 1 Sprig
  • Cilantro (Chopped) – 2 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Water – 1 1/2 Cups

Process:

  1. In a mixing bowl add beaten yogurt, asafoetida, chickpea flour, turmeric powder, ginger garlic green chilli paste, sugar, salt.
  2. Mix well until smooth.
  3. Dilute with 2 Cups of water.
  4. Rest the mixture aside.
  5. In a sauce pan heat butter and oil until medium hot.
  6. Add mustard Seeds, Cumin Seeds, Dry Red Chilli Whole, Cloves, Curry leaves.
  7. Slowly Add the yogurt mixture to the pan and cover to bring it to a boil. (on medium heat only)
  8. Again mix and cover to cook for 15 mins on LOW heat.
  9. Add Cilantro and serve it with Khichdi, rice or roti.

Note:

One can use Oil or Ghee in place of Butter.

 

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