Gujarati Kadhi

Kadhi is a North Indian recipe. In North there are different versions of Kadhi. Like Gujarati , Sindhi, Bhatia, Punjabi, Rajastani and the list goes on. First time I tasted this recipe when I was in Bangalore. It tastes like South Indian’s Kaachiya Moru Curry. The ingredients are almost same.

I tried to make the simple Gujarati Kadhi. And this is inspired by Tarla Dalal’s Recipe.

You need,

To whisk

• Besan (Bengal gram flour) – 2 tbsp
• Curd – 2 cups whisked well
• Green chilli – 1 small finely chopped
• Ginger paste – 1 tsp
• Water – 2 cups
• Curry leaves of 2 springs
• Salt to taste

For tempering or tadka

• Cumin seeds – 1/2 tsp
• Mustard seeds – 1/2 tsp
• Asafoetida – a tiny pinch
• Dry Red chili – 1 or 2
• Refined oil – 2 teaspoon

• Coriander leaves – 2 tbsp chopped finely

You have to

1. Whisk the besan and curd till smooth without any lumps
2. In a sauce pan add the besan curd mixture, green chili, ginger, curry leaves, salt and water. 
3. Mix well and heat this sauce pan
4. Once the mixture boils, lower the flame to simmer. Stir continuously. 
5. In another pan prepare the tadka
6. Heat oil, add the cumin seeds and mustard seeds. 
7. Once the mustard pops up add asafoetida and red chili.
8. Add this over the simmering Kadhi
9. Boil for another couple of minutes.
10. Remove from flame and garnish with chopped coriander leaves.
11. It goes very well with white rice or jeera rice

Notes:
The Original recipe says to add sugar. I dint add. You could add 2 tsp sugar while adding the salt