Flavored yogurt curry that comes from the colorful Gujrat can be included as soup, starter or main course. The Gujrati kadhi is little different from the Punjabi, Sindhi or Maharashtrian Kadhi that usually comes with bhajiya or pakoda. Gujrati kadhi is warm, mildly sweet and extremely warm to the palate and digestive system. The consistency is not as thick as those regular kadhi, it’s thin and the sweetness comes by adding either sugar or jaggery. Flavored with ginger, green chilies, clove and cinnamon and tempered with curry leaves, mustard seeds and broken dry red chili… comes with a garnish of fresh chopped green coriander. The curry/kadhi goes perfect with steamed rice, methi thepla or our humble tawa chapati. Perfect meal in a hot summer afternoon!
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
serving
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- 1 cup curd Yogurt Fresh /
- 2 1/2 cups Water
- 2 tbsp Gram flour Besan /
- 1/2 tsp Ginger paste
- 1 tsp chili paste Green
- 1 tbsp Sugar Jaggery or - ( you can add more as per your taste)
- 1 Cinnamon - stick
- 2 Cloves
- Salt - as needed
- 1 tbsp Ghee
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 2 red chili Dry
- 5 - 6 Curry leaves
- 1/2 tsp Fenugreek seeds
- 1 pinch Asafoetida / Hing
- 2 tbsp coriander Fresh chopped
Ingredients
For Tempering :
For Garnish :
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- In a thick bottomed pan/ wok, add curd with besan, green chili paste, ginger paste, salt , sugar and turmeric. Mix well with a fork.
- Now add 2 cups of water and whisk everything well till it becomes smooth and watery.
- Place the pan on stove top and allow it to boil. As the kadhi rises up lower the flames and add cinnamon stick and cloves and cook for 15-20 mins. Keep stirring in regular intervals.
- Meanwhile prepare the tempering. Heat ghee in a pan and add hing and mustard seeds to it.
- As soon as they splutter add rest other tempering ingredients mentioned above.
- Once the kadhi gets cooked pour in the tempering over it, give a quick stir and turn off the gas.
- Garnish the kadhi with freshly chopped green coriander and serve hot with rice, thepla or chapati.
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Love : Shaheen