Gujarati kadhi is more watery than Punjabi kadhi, and I love it. I particularly like the sweet-and-sour flavor that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Preparation Details
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4
Ingredients
- 4 cups water
- 2 cups plain yogurt
- 2 tablespoons chickpea flour (besan)
- 4 green chile peppers, halved lengthwise
- 1 tablespoon minced fresh ginger root
- 1 tablespoon white sugar, or to taste
- ½ teaspoon ground turmeric
- salt to taste
Steps
- Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.
- Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.
- Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.
