Recently we attended a Gujrati wedding and of the lavish spread of traditional Gujrati cuisine, the one that caught our fancy was the simple and sweet Gujrati Kadhi! All three of us loved it and I guess we ended up having just that with some pulav.
The colour was wonderful ..kind of an opaque white and aroma heavenly thanks to cloves and cinnamon! There were hints of spice from green chillies and a light undertone of sweetness...we just loved it and Amma as usual was very keen to try it out!
An instant hit, easy to make as can be made under 30 minutes and simple yet exotic flavour! We are glad that this Gujrati Kadhi is now a part of our ever growing list of Meena's Taste Mantra.
INGREDIENTS
2 tblsp Besan | Chick Pea Flour
500 gms Yogurt
2 Green Chillies, finely chopped
1 1/2 tblsp Gur | Jaggery, grated
To Taste Salt
800 ml Water | approximately
For Tempering
1/2 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds
A pinch Hing | Asafoetida Powder
2 Sukhi Lal Mirch | Dried Red Chilli, broken into half
3 Lavang | Clove
1 " Dal Chini | Cinnamon Stick
1 sprig Kadhi Patta | Curry Leaves
1/2 tsp Oil
METHOD
The colour was wonderful ..kind of an opaque white and aroma heavenly thanks to cloves and cinnamon! There were hints of spice from green chillies and a light undertone of sweetness...we just loved it and Amma as usual was very keen to try it out!
An instant hit, easy to make as can be made under 30 minutes and simple yet exotic flavour! We are glad that this Gujrati Kadhi is now a part of our ever growing list of Meena's Taste Mantra.
INGREDIENTS
2 tblsp Besan | Chick Pea Flour
500 gms Yogurt
2 Green Chillies, finely chopped
1 1/2 tblsp Gur | Jaggery, grated
To Taste Salt
800 ml Water | approximately
For Tempering
1/2 tsp Rai | Mustard Seeds
1/2 tsp Jeera | Cumin Seeds
A pinch Hing | Asafoetida Powder
2 Sukhi Lal Mirch | Dried Red Chilli, broken into half
3 Lavang | Clove
1 " Dal Chini | Cinnamon Stick
1 sprig Kadhi Patta | Curry Leaves
1/2 tsp Oil
METHOD
- In a vessel, whisk to a smooth consistency besan, yogurt and water.
- Stir in grated jaggery, chopped green chillies and salt.
- Till the kadhi comes to a boil, stir continuously, else besan will get stuck to the bottom.
- When kadhi comes to a boil, reduce the flame to low and cook for 10 minutes. Stir occasionally.
- Switch off gas and keep Kadhi aside.
- In a small pan heat oil and add all ingredients mentioned for tempering. When rai crackles, pour the tempering on the Kadhi and mix well.
- Serve hot.
This quantity is sufficient for 4 servings.
This is an aromatic kadhi and tastes simply delicious. We relished this Gujrati Kadhi with Peas Pulav. Infact this can be had just like that! Simply YUM!
We have used:
1. Borges Olive Oil Light
2. Tata Salt Lite
3. LG Hing Powder
About C R Meena
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