Gujarati Kadhi is one of the best recipes of Gujarati cuisine. It is thin in consistency as compared to Bhajji (bhajia) Kadhi and has sweet and sour taste. Whether you serve it with simple rice khichdi or vegetable pulav, it is surely going to be a great combination. So lets start making Gujarati Kadhi.
INGREDIENTS FOR KADHI
1 Cup Sour Curd (Khattu Dahi)
2 cups of water
2 tbsp Gram Flour (Besan)
½ tbsp Ginger Chili paste or crushed ginger & chillies
3 tbsp sugar
salt as required
2 tbsp coriander leaves for garnishing
INGREDIENTS FOR TEMPERING
Pinch of Asafoetida (Hing)
2 Cloves
1 Curry Leaves
2 Dry Red Chillies
½ tbsp Cumin Seeds (Jeera)
½ tbsp Mustard Seeds (Rai)
2 tbsp of Pure Ghee
PROCEDURE
INGREDIENTS FOR KADHI
1 Cup Sour Curd (Khattu Dahi)
2 cups of water
2 tbsp Gram Flour (Besan)
½ tbsp Ginger Chili paste or crushed ginger & chillies
3 tbsp sugar
salt as required
2 tbsp coriander leaves for garnishing
INGREDIENTS FOR TEMPERING
Pinch of Asafoetida (Hing)
2 Cloves
1 Curry Leaves
2 Dry Red Chillies
½ tbsp Cumin Seeds (Jeera)
½ tbsp Mustard Seeds (Rai)
2 tbsp of Pure Ghee
PROCEDURE
First we will make kadi mixture, Mix the Gram flour, crushed Ginger-Chilli paste, curd, sugar and then add water. Mix it very well with the help of blender and make lump free batter. Give a boil first and then simmer for 5 minutes more.
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