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Gujarati Kadhi
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Gujarati Kadhi - (Gram
Flour Gravy)
Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian (Gujarati)
2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped
fine
2 teaspoon(s) sugar or to taste
1 teaspoon(s) each of mustard seeds
and cumin seeds |
½ teaspoon(s) each of asafoetida and
turmeric powders
2 tablespoon(s) ghee
(clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish |
- Mix the yoghurt,
gram flour and water in a vessel beating well so
that no lumps are formed. Add the grated ginger,
slit / chopped green chilli(es), curry leaves,
sugar and salt. Keep on low flame for 5
minutes or till the mixture comes to a boil.
Keep simmering.
- For the tempering,
heat the ghee (clarified butter) in a pan for
2 minute(s). Add the mustard seeds and the
cumin seeds. Let them crackle. Now, add the
asafoetida, the red chilli bits, turmeric powder
and fry on low heat for a few seconds.
- Add the tempering
to the gram flour gravy and stir occasionally
whilst simmering on very low heat for 4
minutes.
Garnish with finely chopped coriander leaves
before serving.
Serve
hot with: Yellow
Gram Rice or white rice.
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