Made with AI
Gujarati Kadhi
Ingredients
- yogurt2 cups
- gram flour (besan)2 tablespoons
- ginger paste1 teaspoon
- green chili paste1 teaspoon
- turmeric powder1/2 teaspoon
- cumin seeds1 teaspoon
- mustard seeds1 teaspoon
- dried red chilies2 pieces
- curry leaves10 leaves
- ghee1 tablespoon
- saltto taste
- water4 cups
- sugar1 tablespoon
- chopped coriander leaves2 tablespoons
Instructions
- 1
In a large bowl, whisk together the yogurt and gram flour (besan) until smooth.
- 2
Add the ginger paste, green chili paste, turmeric powder, and salt to the yogurt mixture. Mix well.
- 3
Gradually add 4 cups of water to the yogurt mixture, stirring continuously to avoid lumps.
- 4
Place the mixture in a large saucepan and bring to a boil over medium heat, stirring occasionally.
- 5
Once it starts boiling, reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
- 6
In a small pan, heat the ghee over medium heat. Add the cumin seeds, mustard seeds, dried red chilies, and curry leaves. Sauté until the seeds start to crackle.
- 7
Pour the tempering (tadka) into the simmering kadhi and mix well.
- 8
Add the sugar and let the kadhi simmer for another 5 minutes.
- 9
Garnish with chopped coriander leaves before serving.
- 10
Serve hot with steamed rice or khichdi.
