Sunday, 14 June 2009

Gujrati kadhi

Dahi/ thick yogurt: 2 cups
Water: 1 cup
Besan / gram flour: 2-3 table spn
Green chili / red whole chili: 1-3
Ginger : 1 inch
Jaggery: 2-3 tbs grated (add sugar if you don't have jaggery)
Curry leaves: 7-8
Mustard seeds: 1 tbs
Cumin seeds: 1 tbs
Hing/ asafoetida : pinch
Ghee: 2-3 tbs
Clove: 3-4
Cinnamon sticks: 1 inch
Fenugreek seeds: few (under 10)

Many people use sour curd for making kadhi. I live in London and curd is hardly ever sour due to cold. I use normal curd and kadhi taste good.

In a bowl mix curd and water using hand blender liquidise it. Add gram flour and crush again. Now add jaggery and crush again. If you wish you can melt jaggery in water before hand and mix it to the curd paste.
Note: Add more of less jaggery depending on your taste.

Wash and cut chilies into big pieces and add to kadhi liquid. Crush ginger to make coarse paste and add it to kadhi. Add salt to taste. Add curry leaves and put it on medium low heat for one boil. Stir it occasionally.

Leave a large spoon inside the cooking vessel to avoid over flow of kadhi.
After one boil kadhi will start becoming thick. I hope you can catch the thickness from the picture below.
For tadka:
Heat small round vessel and let it heat add 2-3 tbs of ghee. Add cloves, cinnamon stick, fenugreek seeds, mustard seeds and cumin seeds in ghee. Add hing and curry leaves when seeds start crackling.
After another minute add it to kadhi and mix well.
Kadhi is ready. Can be enjoyed with gurjati thali, mutter pulav, khichadi etc. Serve hot.

1 comment:

  1. I am feeling wow to see it.I can't stop appreciating you on this work.
    Its looking like Gordon Ramsay's cook book.

    Great Job Manisha.


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