Gujarati Kadhi - Seasoned Yogurt and Gram Flour Soup !


2 cups • sour Yogurt (I used very low fat)
3 tablespoons • Gram Flour (Besan)
1/4 cup jaggery
•Salt to taste
You will need for tempering
1 tablespoon • 1 tbsp Ghee+ oil
1/2 teaspoon Cumin seeds
3 cloves • (Laving)
1 piece • Cinnamon stick (taj)
1/4 teaspoon • methi seeds
•pinch of Asafoetida (hing)


Mix gram flour, yogurt and 3 or 3 1/4 cups of water....mix with the hand blender and make very smooth paste. Add CG paste, curry leaves, jaggery, salt and put on a low flame and bring it to boil...please do not boil for a long time but to simmer it on a low heat for a lesser time....Meanwhile prepare heat ghee and oil in another pan, add cumin seeds when they splutter add hing, cloves, Cinnamon stick. red chili and methi seeds. Fry for a few minutes and then pour over the kadhi. Boil for a few minutes more. Garnish with fresh Coriander leaves...Enjoy with steamy rice, khichdi and roti....


Gujarati Kadhi is more watery than Punjabi kadhi, mildly spiced, sweet-sourness that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.


4.0 servings


Tuesday, December 7, 2010 - 8:17am


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