Kadhi Video, Gujarati Kadhi by Tarla Dalal

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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.

Recipe Description for Kadhi ( Gujarati Recipe)

Preparation Time: 5 mins
Cooking Time: 13 mins
Makes 6 servings
Show me for servings

Ingredients

For The Kadhi
2 cups fresh curd (dahi)
5 tbsp besan (bengal gram flour)
2 tsp ghee
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
2 pinches of asafoetida (hing)
5 curry leaves (kadi patta)
salt to taste
1 tsp ginger-green chilli paste
2 tbsp sugar

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving With Kadhi
rotli
puran poli
khichdi

Method

For the kadhi

To make {span class="bold1"}kadhi{/span}, combine the curds and besan in a deep bowl and whisk well till no lumps remain.
Add 3 cups of water and mix well and keep aside.
Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.
When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add the prepared curds-besan-water mixture, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.
Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally.
Garnish the {span class="bold1"}kadhi{/span} with coriander and serve hot with rotli, puran poli and khichdi.

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RECIPE SOURCE : The Complete Gujarati Cook Book- New Edition