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Gujarati Kadhi
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Ingredients
- Yogurt – 1 cup, beaten
- Water – 3 cups
- Besan (chickpea flour) — 4 Tbs
- Salt - ¾ tsp (or to taste)
- Haldi (turmeric) - 1/8 tsp
- Ginger - ½ tsp grated
- Green chilies – 1 to 2 (to taste), finely chopped
- For Vagar (seasoning):
- Oil - 2 tsp
- Ghee (clarified butter) - 1 tsp
- Whole red chili - 1
- Cloves - 4
- Cinnamon - 1 small piece
- Jeera (cumin seeds) - ½ tsp
- Rai (mustard seeds) - ½ tsp
- Methi seeds (fenugreek) – 10 seeds
- Hing (asofoetida) - 1 pinch
- Curry leaves - 1 sprig
- Cilantro - 5 sprigs, chopped
Directions
- In a pot, mix together Yogurt, Water and Besan well until there are no besan lumps.
- Add Salt, Haldi, Ginger and Green Chilies.
- Bring mixture to a boil on medium flame, stirring continuously.
- Reduce flame to low.
- In a separate small pan, heat Oil and Ghee.
- Add Whole Red Chili, Cloves, Cinnamon, Jeera, Rai and Methi – allow them to sputter.
- Turn off flame and add Hing, Curry Leaves and Cilantro – mix well to coat leaves with oil.
- Add the seasoning to the boiled yogurt mixture and allow it to boil once more.
- Tips
- To prevent yogurt from separating when heated, don’t forget to stir CONTINUOUSLY until mixture boils.
- To make thicker Kadhi, add more besan.
- Try adding a teaspoon or two of sugar to get and nice sweet and sour taste.
- If your yogurt is too sour, replace one cup of water with milk
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