Gujarati Kadhi

 

 Ingredients

 1 cup Curd (Dahi / Yogurt)

2 tbsp Gram flour (besan)

1/4 tsp Turmeric pdr

 

1 tbsp Jaggery crushed

Salt, to taste

1/4 tsp Cumin seeds 

1/4 tsp Mustard seeds 

1 inch Cinnamon Stick 

1 tsp Ginger, grated

2 Green Chilies, slit

1 tbsp Ghee

1 sprig Curry leaves, torn

1 tbsp Coriander leaves chopped

2 tbsp Green peas  steamed (optional)

 

Preparations 

we will first combine all the yogurt, besan, ginger, green chili and jaggery along with 2-1/2 cups of water together in a bowl and whisk until smooth and there are no lumps.

Place the  kadhi mixture in a saucepan and heat until the kadhi begins to boil.

Keep whisking the Kadhi as it continues to boil, as this makes it smooth and creamy, thus giving it a perfect texture.

Once the kadhi has come together into a smooth and creamy mixture while it was boiling, turn the heat to low, and simmer kadhi while we prepare the seasoning mixture. Keep simmering for 5 to 10 minutes.

Simmer for at least 5 minutes before you can add the seasoning mixture. This ensures that the raw smells go away and we get creamy and delicious  Kadhi.

Heat ghee in a sauce pan on medium heat; add the mustard seeds and cumin seeds and allow them to crackle. Stir in the curry leaves, cinnamon, green chilies and ginger.

Gradually, add the seasoning mixture to the above  Kadhi and allow the mixture to come to a boil.

Turn off heat and stir in the freshly chopped coriander leaves into the Kadhi and the optionally steamed green peas and serve hot with steamed  or kichdi and yam/ raw banana/ potato dry sabji.

 

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