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Gujrati Kadhi

Prep Time 5 mins
Cook Time 20 mins
Cuisine Indian
Servings 6 People as part of a shared meal

Ingredients
  

  • 2 cups yoghurt
  • 4 Tbs besan (chickpea flour)
  • 1 Tbs ginger paste
  • 2 green chillies, halved
  • ½ tspn turmeric
  • 3 cups water
  • Salt to taste
  • 2 sprigs coriander, chopped

Tardka / Tempering

  • 1 Tbs ghee
  • ½ tspn black mustard seeds
  • ½ tspn cumin seeds
  • 1 sprig curry leaves
  • 1 pinch asafoetida
  • 2-3 dried red chillies (whole)

Instructions
 

  • Place yoghurt,besan, ginger paste and turmeric in mixing bowl and mix for  10 sec/speed 5
  • Add water and mix for a further 10 sec/speed 5.
  • Next, add the sliced chillies and cook for 15mins/100°C /speed 2. 
  • Add the tempered spices, salt to taste and cook for a further 15mins/100°C/speed2. 
  •  Garnish with coriander and serve with rice or kichadi and pappadums.

Tardka/Tempering

  • Heat ghee in a small frying pan over medium-high heat.
  • Add mustard seeds, cumin seed, asafoetida and curry leaves.
  • When the spices start popping, add the dried chillies. 
  • The chillies shoulds well and Take off the heat and pour immediately over the kadhi, being careful of any splatters. Then follow through with the recipe.

Notes

Tips:  For crunch and texture, I like to add Haldiram’s plain boondi over my kadhi just before eating.  You can add it prior if you prefer a softer texture as the boondi will soak up some of the kadhi.
 
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