Gujarati Kadhi Recipe:
Gujarati Kadhi is one of the best recipes of Gujarati food. This bona fide recipe requires information on cooking with Indian flavors and it gets its tasty taste from curd, besan, and curry flavors. Not at all like other recipes, Gujarati dahi kadi employs less besan and has a sweet and acrid taste along with a comparatively more slender consistency. Whether you serve it with steamed rice, basic rice khichdi or vegetable pulav, it is unquestionably going to tantalize your taste buds.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 servings
Ingredients:
| For Kadhi Base: |
| 3/4 cup sour Curd (Yogurt) |
| 2 cups Water |
| 2½ tablespoons Besan (Gram Flour) |
| 1 teaspoon crushed Green Chilli-Ginger |
| 1/2 teaspoon crushed Garlic, optional |
| 1 tablespoon Sugar |
| Salt |
| For Tempering |
| 1 tablespoon Oil or Ghee |
| 1/4 teaspoon Cumin Seeds |
| 1/8 teaspoon Fenugreek Seeds |
| 1/4 teaspoon Mustard Seeds |
| 2-3 Cloves, optional |
| 1 Cinnamon stick, broken into 2-pieces |
| 1 Cinnamon stick, broken into 2 pieces |
| 7-8 Curry Leaves |
| Coriander Leaves, for garnishing |
Directions:
1. Beat curd and gram flour until smooth utilizing a hand blender. Make sure that there are no knots in the blend. Include 2 cups water and beat again.
2. Exchange the arranged curd-gram flour blend in a medium measure profound pan and bring it to a bubble over medium flame.
3. Include pulverized green chilli-ginger, pulverized garlic, sugar, and salt to taste. Mix to blend well and cook on moo fire for approx 10 minutes or until the crude scent of gram flour goes absent. It ought to be runny. If required include 1/2 cup more water.
4. Meanwhile, plan hardening by warming oil or ghee in a little treating skillet. Include mustard seeds and fenugreek seeds, when they begin to crackle, include cinnamon, cloves, cumin seeds, dry ruddy chili, and curry clears out; sauté for 30-40 seconds on moo flame.
5. Take the treating pan absent from the fire and pour hardening over Gujarati kadhi; blend well.
6. After including treatment, let it bubble for 2-3 minutes.
7. Turn off the fire and decorate it with finely chopped coriander leaves.
Tips and Variations:
- If curd is not available, then utilize 2 cups acrid buttermilk and 3/4 cup water as a substitute of 3/4 cup curd and 2 cups water.
- If you like the thick surface of dahi kadi, then increment the amount of gram flour to 3 tablespoons.
- Kadhi arranged with this recipe has a white color. If you would like to have it a yellow color, at that point include 1 squeeze of turmeric powder in step 3.
Taste: Sweet and sour
Serving Ideas: Traditionally it is served with plain rice khichdi. Be that as it may, you can make your lunch or supper more agreeable and pleasant by serving it with masala khichdi. Moreover, it can be served as a substitute for moong dal in Gujarati meals.