Gujarati Kadhi
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Enjoy this amazing Gujarati Kadhi - which is totally different from Punjabi or Sindhi Kadhi. Enjoy with Rice/ Pulao or Khichdi.
Ingredients:
1.5 tbs besan (chickpeas flour)
1/2 cup curd
1 tbs Oil
1 tsp Ghee
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai ke daane)
Few fenugreek seeds
2 cloves
Green curry leaves
1 clove of garlic (optional)
2-3 fresh chillies finely chopped
A pinch of asafoetida (Hing powder)
Salt
1 tsp sugar
Water
Coriander leaves
Method: In a bowl, take 1/2 cup curd (try and take a little sour curd)
Add 1.5 tbs chickpeas flour (besan)
Stir well such that lumps are not left
Heat upa deep pan at medium flame
And take 1 tbs oil and 1 tsp ghee
Add 1 tsp Cumin seeds, 1/2 tsp Mustard Seeds, few Fenugreek Seeds, 2 Cloves and and some Green Curry leaves
Add 1 clove of garlic (optional)
Add 2-3 fresh chillies chopped
mix well
Add a pinch of asafoetida (hing)
Add little water so that masalas don’t get burnt
Add the curd and besan mixture, keep stirring
As it gets thickened, add 2 cups of water more
Keep stirring continuously
Add salt and a tsp of sugar
If you stop stirring, then curd might separate from besan
Now boil at high flame; and wait for a boil
Add coriander leaves on top
Sweet, sour and spicy flavorful Gujarati Kadhi is ready. Enjoy with Rice, Khichdi or even Roti/Paratha
00:00 - Making Gujarati Kadhi
00:19 - Prepping the Kadhi
01:14 - Cooking the Kadhi
04:57 - Tip for Beginners
05:47 - Plating
06:25 - Meghna Tastes the Kadhi
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