Time
25 min
Serving
4 persons
Calories
185
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
- water: 4 cups
- plain yogurt: 2 cups
- chickpea flour (besan): 2 Tbsp
- green Chili peppers: 4 piece (halved lengthwise)
- ginger root: 1 Tbsp (fresh; minced)
- white sugar: 1 Tbsp (to taste)
- ground turmeric: 0.5 tsp
- salt: 0 piece (to taste)
- vegetable oil: 1 Tbsp
- ghee: 1 Tbsp
- red Chili peppers: 2 piece (broken into pieces, dried)
- curry leaves: 1 sprig (fresh)
- cumin seeds: 0.5 tsp
- mustard seed: 0.5 tsp
- asafoetida powder: 1 pinch
- cilantro leaves: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
