GUJARATI STYLE KADHI
Gujarati Style Kadhi is a staple in most Gujarati homes. It is a yogurt based curry that is usually enjoyed with some plain rice, pulao or khichdi. Plain yogurt is whisked with water, chickpea flour and spices are added. It is then cooked over low heat till it becomes thick and creamy.
Ingredients
INGREDIENTS FOR KADHI:
- 1 cup plain yogurt thick and sour
- 2 cup water
- 2 tbsp chickpea flour
- 1 sprig curry leaves
- ⅛ tsp fenugreek seeds
- ¼ tsp cumin seeds
- 1 tsp ginger paste
- ½ - 1 tsp chilli paste
- 1 tsp jaggery grated
- ⅛ tsp turmeric powder
- 1 tsp salt
INGREDIENTS FOR TEMPERING:
- 1 tsp ghee
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 6 to 8 curry leaves
- ⅛ tsp asafoetida
- 4 cloves
- 6 peppercorns
- 1 " cinnamon stick
- 2 garlic cloves chopped finely optional
- 1 red chilli dried
- 1 tbsp fresh coriander chopped
Instructions
PREPARATION OF KADHI:
- Mix yogurt, water and chickpea flour in a pan. Whisk the mixture using a hand blender or whisk. Make sure no flour lumps are left.
- Add curry leaves, fenugreek seeds, cumin seeds, salt, jaggery, turmeric powder, ginger and chilli paste. All listed under the kadhi ingredients. Mix well.
- Put the pan over medium heat and stirring constantly for 7 to 10 minutes. Allow the mixture to become hot. Please keep on stirring the mixture otherwise it will curdle.
- After 10 minutes the mixture should appear a bit thick and creamy. Lower the heat and let it simmer for further 10 to 15 minutes. Stir occasionally so it does not boil over.
PREPARATION OF THE TEMPERING:
- Heat the ghee in a small pan over low heat.
- When it is hot, add the cloves, cinnamon, peppercorns and fenugreek seeds..
- When they begin to sizzle, add the mustard and cumin seeds.
- Add asafoetida, curry leaves, red chilli and garlic if you are using some. The curry leaves will become crispy.
- Pour the tempered mixture immediately over the kadhi.
- Garnish with fresh coriander and serve.
Notes
- Can use less gur as it entirely depends on how sour the yogurt is.
- Curry leaves washed and patted dry, freeze well in a bag or container.
- Can prepare kadhi ahead and keep. Just heat it up before serving. If it has become too thick, add a bit of water.
- My mum sometimes use to add fresh peas or pigeon peas(tuvar) that have turned yellow. Boil in salted water before adding to the kadhi.
- When we made aam ras at home, my mum would put a couple of the seeds or gotlas into the simmering kadhi. The kadhi tasted so much better.