Gujarati Kadhi - Seasoned Yogurt and Gram Flour Soup !
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.
Total Steps
8
Ingredients
14
Tools Needed
6
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- 2 cups sour Yogurt (very low fat)
- 3 tablespoons Gram Flour (Besan)
- 2 tablespoons crushed Green chillies and ginger paste
- 1/4 cup jaggery
- few leaves Curry leaves
- fresh chopped Coriander
- to taste Salt(optional)
- 1 tablespoon Ghee + oil
- 1/2 teaspoon Cumin seeds
- 1 red whole chili
- 3 cloves Cloves (Laving)
- 1 piece Cinnamon stick (taj)
- 1/4 teaspoon Methi seeds
- pinch Asafoetida (hing)
Instructions
Step 1
In a saucepan, combine gram flour, yogurt, and 3 to 3 1/4 cups of water. Use a hand blender to mix until a very smooth paste is formed.
Step 2
Stir in the crushed green chillies and ginger paste, curry leaves, jaggery, and salt into the saucepan.
Step 3
Place the saucepan over a low flame and bring the mixture to a boil, then reduce heat and simmer for a short duration, avoiding prolonged boiling.
Step 4
Meanwhile, in a separate small pan, heat the ghee and oil. Add cumin seeds and once they splutter, add asafoetida, cloves, cinnamon stick, red whole chili, and methi seeds.
Step 5
Fry the tempering ingredients for a few minutes until fragrant.
Step 6
Pour the prepared tempering mixture over the simmering kadhi in the saucepan.
Step 7
Bring the kadhi to a boil again for a few more minutes.
Step 8
Garnish with fresh chopped coriander leaves.