Gujarati Kadhi

As a follow-up of last weeks posting, am continuing my Gujarati cuisine series. Today I bring to you the recipe of Gujarati kadhi which is a common dish in gujju households. Normally it is had with rice and sometimes phulka too. The recipe is somewhat similar to the ‘Morukoottan’ dish we have in South India. This one is a must try and if you are a yoghurt loving person, you are going to love this for sure….Simple to make and light on the stomach…! The best part is I loved it warm with rice and also cold, as a drink after refrigeration, – tastes like chass.

Ingredients

2 cups yogurt
3 cups water
3 tbsp besan (gram flour)
3 green chilies crushed
1 inch ginger piece- crushed
8-10 curry leaves
1 tbsp coriander
salt to taste
2-3 tsp sugar (depending on the sourness of the yogurt)
a little jaggery (optional)

For tempering
2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 green chili chopped
1/3 tsp fenugreek seeds

Method

1. Make buttermilk from the yogurt. (beat the yogurt, add water and mix well)
2. Separately, mix the besan with some cold water to make a paste and add to the buttermilk.


3. Add salt, sugar, jaggery, curry leaves, coriander, ginger and chilies to the yogurt-besan mix and let the mixture thicken up and boil. It has to reach the right consistency.


4. When it starts boiling, set aside.
5. Heat ghee, add in the cumin seeds, fenugreek seeds and when they pop, add the chili and pour this over the kadhi.
6. Let boil for 10 more minutes and serve with some hot rice.

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