Gujarati Kadhi
By Published: June 19, 2012
- Yield: 4 cups (4 Servings)
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
It is eaten mainly with Kichadi , rice or Bhakri .
Ingredients
- 11/2 Cups Curd Churned
- 3 Cups Water
- 2 Tbsp Besan/Bengal gram flour
- 1 Tsp Ginger chilli Fine paste
- 2 Tbsp Corainder Chopped
- Salt To taste
- 2 Tbsp White Sugar
- 2 Tsp Ghee For seasoning
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Cumin seeds
- Less than 1/4 Tsp Methi seeds
- 3-4 Curry leaves
- Pinch Asafoetida/hing
- 1 Red chilli/ Kashmiri Broken not pieces
Instructions
- Mix curd, besan, water and beat it well.
- Add ginger chilli paste, salt, sugar and curry leaves and keep it on slow heat.
- Keep stirring until it boils.
- Prepare the seasoning by heating the ghee and frying the Methi, mustard and cumin seeds until they turn brown and add red chilli and asafoetida/ hing.
- Add the seasoning to the Kadhi and boil for few minutes.
- Sprinkle coriander on top as garnish and serve hot with Kichadi/ rice/ Bhakri.
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