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Gujarati Kadhi
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Tangy Gujarati kadhi: spiced yogurt dish with chickpea flour over rice for a sweet-sour veggie delight.
Ingredients:
4cups water
2cups plain yogurt
2tablespoons chickpea flour (besan)
4green chile peppers, halved lengthwise
1tablespoonmincedfresh ginger root
1tablespoonwhite sugar, or to taste
0.5 teaspoonground turmeric
salt to taste
1tablespoonvegetable oil
1tablespoonghee
2dried red chile peppers, broken into pieces
1sprigfresh curry leaves
0.5 teaspooncumin seeds
0.5 teaspoonmustard seed
1pinchasafoetida powder
0.25 cupchoppedcilantro leaves
Instructions:
In a large saucepan, combine water, yogurt, and chickpea flour until creamy. Stir in green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then simmer on low heat for 5 to 10 minutes.
Prepare the tadka: Combine oil and ghee in a small skillet over medium heat. Add dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder to the hot oil-ghee mixture and cook until the seeds splutter.
Combine the tadka with the yogurt mixture in the saucepan, then stir in the cilantro before serving hot.