My Favourite Curry Gujrati Kadhi Recipes

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GUJARATI KADHI (GRAM FLOUR AND YOGURT CURRY, GUJARATI STYLE)



Gujarati Kadhi (Gram Flour and Yogurt Curry, Gujarati style) image

Kadhi is a staple curry from the India's western province of Gujarat. Made using yogurt and thickened with gram flour, this dish is best eaten hot during the winter. Kadhi can be slurped up by itself but accompany it with hot rice and Ghee to elevate the taste buds!

Provided by Asian Food Network

Categories     Indian Food Recipes | Learn To Cook Indian Food With AFN!

Yield Serves 2 people

Number Of Ingredients 17

kadhi: 200 ml yogurt
200 ml water
40 g besan (gram flour)
2 green chilies (finely-chopped)
10 g ginger paste
5 g sugar
2 to 4 g salt to taste
tempering: 1-inch cinnamon stick
2 cloves
7 to 8 curry leaves
3 g hing (asafoetida)
3 gujarati round red chilies
3 g cumin seeds
3 g mustard seeds
3 g fenugreek seeds
10 g ghee
garnish: few sprigs of fresh coriander

Steps:

  • Make the yogurt and gram flour base. In a large bowl, mix the yogurt, gram flour, green chilies, and ginger paste. Add the water and whisk until there is no visible gram flour lumps, which will take about 2 minutes.
  • Make the tempering. In a pot over medium flame, add the Ghee and heat. Add the cumin seeds and cook them until they sizzle and you hear a crackling sound. Add curry leaves and Hing, and cook for 30 seconds. Add the round chilies, mustard seeds, cloves, cinnamon, and fenugreek seeds. Cook all spices for about 2 minutes.
  • Combine the base with the tempering. In the same pot as the tempering, add the yogurt and gram flour base. Cook the Kadhi until it thickens and the raw taste of the gram flour disappears, or for about 7 to 8 minutes.

GUJARATI KADHI



Gujarati Kadhi image

My friend Jigna who is from Gujarati taught me this tasty recipe.. I hope you enjoy this as I did... Goes well with rice...

Provided by Nurturing

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups buttermilk
2 tablespoons gram flour (besan)
salt
1/2 teaspoon ginger and green chili paste (optional)
1 tablespoon pure ghee
1 pinch asafoetida powder
1/2 teaspoon cumin seed
1 -2 clove
1 inch cinnamon stick
7 -8 curry leaves
1 tablespoon jaggery (grated)
2 tablespoons fresh coriander leaves (finely chopped)

Steps:

  • Whisk together besan (gram flour) and yogurt thoroughly. Add 4 cups water and mix again. Peel, wash and cut radish into small dices. Wash, dry and cut ladyfingers into half. Grate jaggery. Now combine yogurt mixture, vegetables, jaggery and green chilies. Cook until mixture returns to medium thick consistency stirring all the time. Adjust salt. Heat oil, add fenugreek seeds, cumin seeds, curry leaves and asafetida powder. When the seeds crackle add it to kadhi, mix well. Serve hot.

GUJARATI KADHI



Gujarati Kadhi image

I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Provided by SUSMITA

Categories     World Cuisine Recipes     Asian     Indian

Time 25m

Yield 4

Number Of Ingredients 16

4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4 green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
½ teaspoon cumin seeds
½ teaspoon mustard seed
1 pinch asafoetida powder
¼ cup chopped cilantro leaves

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.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g

MY FAVOURITE CURRY- GUJRATI KADHI



My Favourite Curry- Gujrati Kadhi image

This has been my all-time favourite kadhi! I love it more than my traditional Sindhi and Punjabi curries(all these are Indian). I have had bowl fulls of this in Gujrati restaurants whenever we've gone to those. I love Gujrati food with all my heart(its light and delicious!) and this kadhi is the BEST one ever! This is a good recipe to have on hand when time is short and you want to serve - THE BEST! DONT FORGET to call me over:)

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons gram flour
100 g curds, beaten
6 cups hot water
1 teaspoon salt
1 tablespoon oil
1 teaspoon mustard seeds
1/4 teaspoon methi seeds (fenugreek seeds)
1/4 teaspoon hing water (asafoetida water)
1 -2 red chile
2 -3 curry leaves
1 -2 clove
1 -2 green cardamoms
2 -3 green chilies
1 teaspoon ginger
1 tablespoon gud water (jaggery water) or 2 teaspoons sugar

Steps:

  • Put the gramflour in a bowl.
  • Add the curd and mix ensuring that no lumps are formed.
  • Add hot water and salt and mix well.
  • Allow the kadhi (curry) to boil in a large open-mouthed vessel.
  • Make sure you remove the scum the collects on the top, from time to time.
  • While the kadhi is boiling on medium flame, prepare the seasoning.
  • For this, put a tbsp of oil in a pan.
  • Add the ingredients listed under'Seasoning'.
  • Saute the ginger till the raw smell is gone.
  • Put the seasoning ingredients into the boiling kadhi.
  • Mix well and serve hot with white rice.

Nutrition Facts : Calories 86.6, Fat 5.1, SaturatedFat 1.2, Cholesterol 3.8, Sodium 694.6, Carbohydrate 6.2, Fiber 1.1, Sugar 2.2, Protein 4.7

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