Créé avec l’IA
Gujarati Kadi with Ginger and Garlic
30 min 155 kcal par portion Moyen
Ingrédients
4 Portions
- yogurt2 cups
- gram flour (besan)0,25 cup
- ginger paste1 tablespoon
- garlic paste1 tablespoon
- mustard seeds1 teaspoon
- cumin seeds1 teaspoon
- dried red chilies2 pieces
- turmeric powder0,25 teaspoon
- red chili powder0,5 teaspoon
- curry leaves10 leaves
- ghee1 tablespoon
- saltto taste N/A
- water4 cups
Instructions
- 1
In a large mixing bowl, whisk together the yogurt and gram flour (besan) until smooth and lump-free.
- 2
Add 4 cups of water to the yogurt mixture and mix well.
- 3
Stir in the ginger paste, garlic paste, turmeric powder, red chili powder, and salt to taste. Mix until well combined.
- 4
Heat ghee in a large pot over medium heat.
- 5
Add mustard seeds and cumin seeds to the hot ghee. Allow them to splutter.
- 6
Add dried red chilies and curry leaves to the pot. Sauté for a few seconds until fragrant.
- 7
Carefully pour the yogurt mixture into the pot, stirring continuously to prevent curdling.
- 8
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
- 9
Adjust the seasoning with more salt if needed.
