Travels for Taste

Tales of travel and food with a touch of spice

Gujarati Kadhi

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Having grown up in Mumbai and always having had very friendly  Gujarati neighbours , I have a long love affair with Gujarati cuisine and especially love the Gujarati Kadhi which was quite the star attraction in traditional Gujarati wedding feasts, always a sweet and welcome addition to a plate full of steaming hot khichdi, the large red chillies added into for more the effect than the punch.

If you don’t have access to buttermilk then simply use curd/ yoghurt.

Serves:4 Preparation Time:10 minutes Cooking Time:15 minutes

Ingredients:

  • 3 cups buttermilk or 1 and 1/2 cup thick-set curd /yoghurt
  • 2 tbsp besan or chickpea flour
  • 1tsp freshly grated ginger and green chilli paste
  • Hing/ Asafoetioda – at iny pinch
  • Puree ghee/clarified butter – 1 tbsp
  •  Few fresh green curry leaves
  • 1/2 tsp Jeera/ cumin seeds
  • 1/2 tsp rai/mustard seeds
  • 2 large dry red chillies broken and de-seeded
  • Suhar 1 and 1/2 tbsp or Jaggery 1 heaped tbsp
  • a handful of fresh green coriander/cilantro chopped fine
  • Salt as per taste
  • Water

Method:

  • If using butter milk 3 cups this step is not required. Otherwise combine the  yoghurt ,chickpea flour and 2 and 1/2 cup water till it becomes a smooth mixture. Use a fork or a whisk and if lumps are still visible just use your fingers to break the lumps.
  • Grate a small piece of fresh ginger and crush a green chilli into it.
  • On a medium flame heat the clarified butter in a large saucepan and add the asafoetida, mustard seeds , red chillies,cumin,ginger and green chilli and curry leaves.
  • When the mustard seeds begin to pop and cumin begins to change colour, reduce the flame to a minimum , tilt the saucepan with one hand and pour the yoghurt and chickpea mixture into this tempering/tadka mixture.
  • Add the sugar or jaggery now.
  • Cook with lid on a low flame for about 6-8  minutes , do not boil as the yoghurt will curdle.
  • Add salt and garnish with finely chopped coriander. Serve hot with khichdi or soft rotis.
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Gujarati kadhi differs from Punjabi kadhi in that it is sweeter and does not include fried pakoras, I have a fusion recipe for Punjabi Kadi which I tried long ago, if you want something a little different why not try my Punjabi Kadhi with a twist.

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LEARN HOW TO MAKE INDIAN FOOD FROM SCRATCH WITH MY EASY TO FOLLOW RECIPES

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