Gujarati Kadhi Traditional Gujarati Kadhi How To Make Gujarati Kadhi Recipes

GUJARATI KADHI

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.

GUJARATI KADHI | TRADITIONAL GUJARATI KADHI | HOW TO MAKE GUJARATI KADHI

Steps:

• For gujarati kadhiTo make gujarati kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain.Add 3 cups of water and mix well and keep aside.Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.When the seeds crackle, add the asafoetida and sauté for a few seconds.Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.Reduce the flame and simmer the gujarati kadhi for 10 to 12 minutes, while stirring occasionally.Garnish the gujarati kadhi with coriander and serve hot with rotli, puran poli and khichdi.
• For the Gujarati kadhi recipe, in a large bowl, add the curd. Add the besan. Besan helps in thickening the Gujarati kadhi on cooking. Add 3 cups of water. If you like thick texture of Gujarati kadhi, then increase the quantity of besan or reduce the quantity of water added. Using a whisk, mix well till no lumps remain. You can use hand blender too. It is very important to whisk till smooth. The curd-besan mixture should be lump-free. A wired whisk is best to use as it makes it easier to remove any extra lumps. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); When the seeds crackle, add the asafetida, curry leaves and sauté for 30 seconds or else it will burn. Add the prepared curds-besan-water mixture. Add the ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi. Add salt and sugar. At my home, we use jaggery as a sweetener in the Gujarati kadhi recipe. Some people even add turmeric powder to give a yellowish tinge to the Gujrati kadhi, you can try adding that too if you want. Mix it very well and cook on a medium flame for 2 minutes, while stirring continuously. Ensure the flame is not too fast as it might start to curdle. It is also important to stir continuously in the initial two minutes so that the mixture is mixed well and doesn't settle down. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. At this point, you need not stir continuously as now the kadhi will not curdle. Garnish with coriander. Serve the Gujarati kadhi hot with rotli, puran poli and khichdi. If you enjoyed our Gujarati kadhi recipe, then check out 50+ Gujarati dals/ kadhi recipe collection to explore something new.

GUJARATI KADHI

Steps:

• Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
• Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.