Ingredients and Method to make Gujarati Kadhi
1 cup plain yogurt (curds/dahi/thayir) + 1 cup water whisked together (or 2 cups of buttermilk)
yogurt that is slightly tart tastes good in this dish
2 tbsp chick pea flour (besan/ kadalai maavu) mixed with 1/4 to 1/2 cup water
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
3 1/2 tsp grated jaggery (or a couple of tsp of sugar)
Seasoning
4 Thai or Indian variety green chilies (hari mirch/pachai molagai) cut very fine (or to taste)
1 sliver of ginger minced (adrak/inji)(optional)
1 to 1 1/2 tsp oil
1/2 tsp mustard seeds (sarson/rai/kadagu)
1/2 tsp cumin seeds (jeera/jeeragam)
pinch of asafoetida powder (hing/ perungayam)
a few tbsp of finely chopped cilantro (coriander leaves/hara dhania/kothamalli) for garnish.
Whisk the yogurt and water together until it is smooth. Mix chick pea flour with water making sure there are no lumps formed. Add this chick pea flour + water to the butter milk and mix well.
Add salt to taste, jaggery, turmeric powder and mix well. Place on low to medium low heat and allow the mixture to heat through.
In a small pan heat oil, add mustard seeds to it. When the seeds begin to splutter add cumin seeds. When cumin begins to sizzle add green chilies, ginger, and asafoetida powder and stir a few times. Pour this entire mixture on the buttermilk mixture and mix well.
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Once the kadhi begins to froth lightly, take off the heat. Garnish with cilantro and serve hot over a bed of hot steaming rice, or with hot khichdi or even as a light soup.
1 cup plain yogurt (curds/dahi/thayir) + 1 cup water whisked together (or 2 cups of buttermilk)
yogurt that is slightly tart tastes good in this dish
2 tbsp chick pea flour (besan/ kadalai maavu) mixed with 1/4 to 1/2 cup water
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
3 1/2 tsp grated jaggery (or a couple of tsp of sugar)
Seasoning
4 Thai or Indian variety green chilies (hari mirch/pachai molagai) cut very fine (or to taste)
1 sliver of ginger minced (adrak/inji)(optional)
1 to 1 1/2 tsp oil
1/2 tsp mustard seeds (sarson/rai/kadagu)
1/2 tsp cumin seeds (jeera/jeeragam)
pinch of asafoetida powder (hing/ perungayam)
a few tbsp of finely chopped cilantro (coriander leaves/hara dhania/kothamalli) for garnish.
Whisk the yogurt and water together until it is smooth. Mix chick pea flour with water making sure there are no lumps formed. Add this chick pea flour + water to the butter milk and mix well.
Add salt to taste, jaggery, turmeric powder and mix well. Place on low to medium low heat and allow the mixture to heat through.
In a small pan heat oil, add mustard seeds to it. When the seeds begin to splutter add cumin seeds. When cumin begins to sizzle add green chilies, ginger, and asafoetida powder and stir a few times. Pour this entire mixture on the buttermilk mixture and mix well.
The copyright of this content belongs to Veginspirations.com
Once the kadhi begins to froth lightly, take off the heat. Garnish with cilantro and serve hot over a bed of hot steaming rice, or with hot khichdi or even as a light soup.
