Saturday, 23 August 2014

Gujarati Kadhi


Kadhi is  a most important dish of Gujarati cuisine. It is made with Yogurt and Gram Flour (Besan) and its my next most favourite after daal since childhood and that too which my mom prepares, wow... and it goes perfect when combined with kori daad {tuvar daal boiled and just turmeric and salt added and mashed with laddle} and rice - we phrase it as "Kadhi - Kori Daad - Bhaat" and kadhi is a perfect combination with Khichdi too. It can be had sipping a spoon while having roti sabji too. 
Kadhi is a dish that is made with many variations. Some make it sweet, some add extra spices, some make it without adding turmeric, and some make it by adding turmeric. I am making the simple kadhi with turmeric and no spices or sweetness added.

Ingredients:
Yogurt 1 cup
Gram Flour (Besan) 2 tbsp
Water 2 cups
Asafoetida 1/4 th tsp
Turmeric Powder a pinch
Salt as per taste
Green chilli - Ginger paste{usually its made and stored }1 tsp
Freshly chopped coriander Leaves few 
Oil or Ghee 1 tbsp

For Tempering:
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch 
Dry Red Chilli 1
Curry Leaves 5 - 6 

Method:
In a bowl, add curd and whisk once. Now add gram flour and water and again whisk it properly, until smooth, forming no lumps and not too thick and not too watery.

Now add salt , turmeric powder, green chili - ginger paste and asafoetida and whisk again.  
 
Heat a pan and transfer the kadhi into the pan and simmer for few minutes till the kadhi begins to boil. Reduce the flame to low and keep stirring in between, so it doesn't gets over boiled, and the kadhi doesn't gets curdled. After 5 -6 mins switch off the flame. 

Now prepare the tempering. In a pan, heat oil or ghee, add mustard seeds and cumin seeds. Once they splutter, add asafoetida, dry red chilli and curry leaves. Switch off and add this seasoning into the kadhi and again start to cook the kadhi for another 3 - 4 minutes. Turn off the flame. Add freshly chopped coriander leaves. 

Serve with roti and also you can combine with kori daad{tuvar daal boiled and just turmeric and salt added and mashed with laddle} and rice - like upon rice add the kori daad and then kadhi. 
Kadhi is also best serve along with Khichdi. 
 
Note:
While tempering you can also add cinnamon around 1 inch piece. It will give a flavored kadhi.

In the time of adding green chili - ginger paste , you can also add jaggery around 1 tbsp, if you like sweet kadhi.

You can avoid adding turmeric if you want the kadhi to be white in color.

2 comments:

  1. I love eating gujarati kadhi..looks great. I am a big fan of gujarati food and make that often. :)

    ReplyDelete

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