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A must in every Gujarati household. This type of Kadhi is a fusion of sweet and spicy curd and besan with a soup like consistency that tastes amazing with plain Kohinoor basmati rice.

For the Kadhi
  • 1 ½ cups sour yogurt 
  • 2 tbsp besan
  • ½ teaspoon ginger paste 
  • 3 green chilies (chopped finely)
  • ¼ tsp turmeric powder 
  • 3 teaspoons sugar 
  • Salt - to taste
  • 3 cups water 
  • 4-5 sprigs coriander leaf (for garnishing)

 

For the tempering

  • 2 tsp ghee or oil 
  • ½ tsp mustard seeds 
  • ½ tsp cumin seeds 
  • 1 Dry red chili 
  • 1 inch cinnamon 
  • 4 cloves 
  • A pinch asafoetida (Hing) 
  • 6-7 curry leaves

 

  • Mix all the kadhi ingredients in the pan and make a lump free batter. Use wire whisk or madani (traditional Indian wooden churner) or hand blender.
  • Put the pan on medium heat and bring it to a boil, keep stirring continuously otherwise yogurt will curdle and separate.
  • Once the mixture comes to a boil, lower the heat to simmer or very low. On another stove, heat the ghee or oil in a small pan, once hot make tadka using tempering ingredients. Once you get nice aroma of whole spices, add this tempering to the simmering kadhi.
  • Mix well and let it simmer for 5 minutes.
  • Stir in finely chopped cilantro and serve.

 

Serving suggestions - Serve with plain rice or khichadi or with roti or paratha.

Not reviewed yet

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