Description
I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Ingredients
- 4 cups water
- 2 cups plain yogurt
- 2 tablespoons chickpea flour (besan)
- 4 green chile peppers, halved lengthwise
- 1 tablespoon minced fresh ginger root
- 1 tablespoon white sugar, or to taste
- ½ teaspoon ground turmeric
- salt to taste
- 1 tablespoon vegetable oil
- 1 tablespoon ghee
- 2 dried red chile peppers, broken into pieces
- 1 sprig fresh curry leaves
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seed
- 1 pinch asafoetida powder
- ¼ cup chopped cilantro leaves
Instructions
- Mix the water
- yogurt
- and chickpea flour together in a large saucepan until smooth; add the green chile peppers
- ginger
- sugar
- turmeric
- and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers
- curry leaves
- cumin seeds
- mustard seed
- and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4