Gujarati Kadhi Gram Flour And Yogurt Curry Gujarati Style Recipes
GUJARATI KADHI
Gujarati kadhi is thin and sweet as jaggery or sugar is added to it and no pakora is used unlike Punjabi kadhi.
Provided by Dassana Amit
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- In a bowl mix the gram flour (besan), green chilly-ginger paste, yogurt, sugar and salt with water.
- Beat to a smooth mixture without any lumps.
- In a saucepan heat oil. Keep the heat to low. First add mustard seeds and let them crackle and splutter.
- Then add cumin seeds, cinnamon stick, cloves, curry leaves, broken and deseeded red chilies, fenugreek seeds and asafoetida (hing). Fry on a low heat for a minute taking care not to burn the spices.
- Add the yogurt-water mixture which we had prepared earlier. Stir and mix well.
- Give a boil first on medium-low to medium heat. Then simmer for 5 to 7 minutes more or as required on low to medium-low heat. There should be no raw taste of besan.
- Continue to stir in between and often to avoid lumps from getting formed while the kadhi is cooking.
- Once done garnish with chopped coriander. Serve Gujarati kadhi hot or warm with steamed rice or phulka accompanies with a vegetable side dish, pickle and salad.
- Any leftover kadhi can be consumed on the same day.
Nutrition Facts : Calories 128 kcal, Carbohydrate 14 g, Protein 5 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 1242 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
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