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.