Gujarathi Kadhi
By: Helen Pitlick
Published: Friday, February 5, 2010 - 9:07am

Ingredients




2 tablespoons bengal gram flour (besan)
2 cups yoghurt, preferably sour
4 cups water
2 teaspoons grated ginger
2 green chillies, slit or chopped fine
2 teaspoons sugar or to taste
1 teaspoon each of mustard seeds and cumin seeds
1/2 teaspoon each of asafoetida and turmeric powders
2 tablespoons ghee
1 red chilli(es) broken into pieces
4 curry leaves
salt to taste

finely chopped coriander leaves, for garnish

Preparation

1 Mix the yogurt, flour and water in a saucepan, beating well so that no lumps are formed. Add the grated ginger, green chillies, curry leaves, sugar and salt. Keep on low flame for 5  minutes or till the mixture comes to a boil. Keep simmering. 2 Heat the ghee in a pan for 2  minutes. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, red chilli, and turmeric powder and fry on low heat for a few seconds. 3 Add the spice mixture to the gram flour gravy and stir occasionally while simmering over very low heat for 4  minutes. 4 Garnish with finely chopped coriander leaves before serving.

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From Gujeratplus.com