Gujrati Kadhi

Print Recipe

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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