Gujarati Style Kadhi Recipe
- 4 years ago
GUJARATI STYLE KADHI
#GujaratiKadhiRecipe made from curd/yogurt and gram flour. It has a sweet and sour taste and is an essential part of Gujarati #traditional cuisine. It is often served with any type of Rice or Khichdi. Try and enjoy this new recipe presented by #FoodFantasy.
INGREDIENTS:
Dahi/Curd- 1 Cup
Besan/ chick Pea flour- 1/2 Cup
Water- 3 Cips
Ginger- 1/2 Tbsp (Grated/crushed)
Garlic- 2-3 cloves crushed (OPTIONAL)
Curry Leaves- 7 to 8
Green Chilli- 2 (Slit)
Black pepper powder- 1/3 tsp
Gud/ Jaggery- 1 Inch piece
For Tadka/Tempering-
Cloves- 2 to 3 whole
Cumin seeds- 1 Tbsp
Ghee- 1to 2 Tbsp
Hing/Asafoetida- 1/3 tsp
Coriander- Handful chopped (For garnish)
METHOD:
• Mix Dahi and Besan to a smooth lump free paste
• Add water, Ginger, Garlic, Chilli, Curry leaves, black pepper powder, salt. Mix well
• Heat mixture in sauce pan on medium flame. Keep stirring till it slightly gains consistency. Add Gud and cook on slow flame for 2-3 minutes. (Can add more water if consistency is too thick)
• Ideal consistency should not be thick nor watery.
• Put Sauce pan aside.
• For Tadka- Heat Ghee and add cloves and cumin seeds. Let splutter. Add hing and pour on kadhi. Mix well
• Now again cook kadhi on slow-medium flame for 2-3 minutes.
• Add chopped Coriander and serve hot with Rice or Khichdi.
#GujaratiKadhiRecipe made from curd/yogurt and gram flour. It has a sweet and sour taste and is an essential part of Gujarati #traditional cuisine. It is often served with any type of Rice or Khichdi. Try and enjoy this new recipe presented by #FoodFantasy.
INGREDIENTS:
Dahi/Curd- 1 Cup
Besan/ chick Pea flour- 1/2 Cup
Water- 3 Cips
Ginger- 1/2 Tbsp (Grated/crushed)
Garlic- 2-3 cloves crushed (OPTIONAL)
Curry Leaves- 7 to 8
Green Chilli- 2 (Slit)
Black pepper powder- 1/3 tsp
Gud/ Jaggery- 1 Inch piece
For Tadka/Tempering-
Cloves- 2 to 3 whole
Cumin seeds- 1 Tbsp
Ghee- 1to 2 Tbsp
Hing/Asafoetida- 1/3 tsp
Coriander- Handful chopped (For garnish)
METHOD:
• Mix Dahi and Besan to a smooth lump free paste
• Add water, Ginger, Garlic, Chilli, Curry leaves, black pepper powder, salt. Mix well
• Heat mixture in sauce pan on medium flame. Keep stirring till it slightly gains consistency. Add Gud and cook on slow flame for 2-3 minutes. (Can add more water if consistency is too thick)
• Ideal consistency should not be thick nor watery.
• Put Sauce pan aside.
• For Tadka- Heat Ghee and add cloves and cumin seeds. Let splutter. Add hing and pour on kadhi. Mix well
• Now again cook kadhi on slow-medium flame for 2-3 minutes.
• Add chopped Coriander and serve hot with Rice or Khichdi.