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Gujarati Kadhi Recipe
Author Name :
Drashti Dholakia & Bela Dholakia
Gujarati Kadhi is a yogurt-based side dish, to which chickpea flour/besan is added as a thickening agent. It is tempered and then simmered with spices.
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Course
Main Course
Cuisine
Gujarati
Servings
2
people
Ingredients (1 cup = 240 ml)
1x
2x
3x
1
cup
curd/dahi
1-1.5
cups
water
2
tablespoon
besan/chickpea flour
salt to taste
an inch piece of ginger
grated
For the tempering
½
teaspoon
oil
¼
teaspoon
ghee
½
teaspoon
cumin seeds/jeera
1
broken dry red chilli
deseeded
pinch
of asafoetida/hing
1
green chilli
cut into 2 pieces
5-8
curry leaves/kadipatta
1
tablespoon
jaggery
3-4
cloves/laung
¼
inch
cinnamon stick/dalchini
3-4
black peppercorns/kalimirch
Instructions
In a bowl, take curd and whisk well. Add besan, grated ginger, salt and water. Beat till no lumps remain. Keep aside.
Heat the oil and ghee in a kadai/pan. Add dry red chilli and cumin seeds.
Once it splutters, add hing, green chillies, curry leaves, cloves, cinnamon stick and black peppercorns and sauté for a few seconds.
Add the prepared curd-besan-water mixture and jaggery. Mix well and bring to a boil while stirring continuously.
Check the salt level and adjust salt and sugar accordingly.
Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally.
You can garnish it with chopped coriander leaves. Serve hot with phulka rotis or steamed rice.
Nutrition
Serving:
2
g
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