Kadhi ( Gujarati Recipe)

by Tarla Dalal

Accompaniments

Chaas ( Gujarati Recipe)
Kaachi Keri No Sambhaar
Lachko Dal ( Gujarati Recipe)
Masala Papad

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Kadhi is inseparable from gujarati cuisine. It is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. This simple dish requires tact and perfection, which comes from practice. Remember never to boil the kadhi on a high flame as it tends to curdle.

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Preparation Time: 5 mins
Cooking Time: 15 mins
Makes 4 servings
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Ingredients

2 cups curds (dahi)
5 tbsp besan (bengal gram flour)
1 tsp ginger-green chilli paste
5 curry leaves (kadi patta)
3 tbsp sugar
salt to taste
2 tsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1 round red chilli

For The Garnish
1/4 cup finely chopped coriander (dhania)

For Serving
rotlior
puran poli
rice

Method

Combine the curds, besan and 3¼ cups of water in a deep non-stick pan and whisk well till no lumps remain.
Add the ginger-green chilli paste, sugar and salt, mix well and cook on a medium flame, while stirring continuously, till the mixture starts to boil. Keep aside.
Heat the ghee in a small pan and add the cumin seeds and mustard seeds.
When the seeds crackle, add the curry leaves and red chillies and mix well.
Add this tempering to the kadhi, mix well and simmer again for 5 minutes.
Garnish with coriander and serve hot with rotli, puran poli and rice.

RECIPE SOURCE : The Complete Gujarati Cook Book- New Edition