Gujarati kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi. gujarati kadhi Remember never to boil the kadhi on a high flame as it tends to curdle.
Ingredients of Gujarati kadhi
- It's 1 cup of yoghurt.
- You need 1/2 cup of gram flour (besan).
- Prepare 1 tsp of ghee for tadaka.
- It's 2 tsp of Curry leaves.
- It's 1 inch of ginger.
- It's 4 cloves of garlic.
- Prepare 2 tsp of Green chillies.
- Prepare 1 tbsp of jaggery.
- It's of Routine spices.
Never suffer through separated (curdled) yogurt in your kadhi again - This recipe is a Keeper! The Gujarati kadhi has a simple tempering of cinnamon stick, cloves, mustard seeds and cumin seeds. You may also add some methi seeds (fenugreek seeds) if you like. The amount of besan in this recipe can be adjusted to taste.
Gujarati kadhi step by step
- Whisk gram flour and yoghurt together add 2 glass of water and whisk again,crumbled ginger garlic,green chillies,cumin seeds and curry leaves in a mortar....
- Add the roughly crumbled mixture in the kadhi and boil it all together... add tadaka of cloves, mustard seeds, and hing in boiling kadhi....serves with rice or khichadi.....
- Kadhi is ready.....
You may reduce if you like your Gujarati kadhi to taste even less of besan and look more white. Gujarati kadhi is like wonderful hot soup when it's cold outside or if you are under the weather. Its delecious sweet kadhi prepared with besan ( chickpea flour ), curd and jaggery/sugar. Compared with other kadhi recipes, Gujarati kadhi prepared with this recipe has simply irresistible texture that lives up to its expectation of true Gujarati taste because of mildly sweet and spiced. Gujarati kadhi is inseparable from Gujarati cuisine. besan kadhi is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas.