October 20, 2013

Gujarathi Kadhi

Creamy, smooth, spicy, delicious, refreshing, flavorful, comforting... this is what is "kadhi" for me! 

Though I was brought-up in a south-Indian family set-up with occasional home-made north-Indian recipes, kadhi always takes me back to my roots & is comforting in every possible way, for this is the north-Indian version of our very own "Morkuzhambu"!

This recipe is for making plain kadhi, but you can add deep-fried pakoras (made with besan flour / moong dal) and increase its nutritional value. Kadhi pairs up well with rice/ roti/ kichadi.

Basic Info
Complexity - Simple
Prep time - 5 mins
Cook time - 25 mins
Serves - 3-4

Plain yogurt – 1 ½ cups
Besan (Chickpea flour) – 2 tbsp
Ginger – 1 inch (grated)
Green chilies – 3 nos (vertically slit (or) finely chopped)
Turmeric powder – ¼ tsp
Sugar – 3 tsp
Salt – to taste
Water – 3 cups
Cilantro – 4-5 sprigs

To temper
Ghee – 2 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Dry red chili – 1 no
Cinnamon – 1 inch
Cloves – 4 nos
Hing – a pinch
Curry leaves – 6-7 nos

Whisk besan flour, yogurt, grated ginger, turmeric powder, salt, sugar until well combined and there are no lumps. To this, add water, green chillies and stir well to mix.

Now, let this yogurt mixture come to a boil on low-medium heat. Stir every now & then so that the yogurt doesn't curdle.

While the yogurt mixture is cooking, splutter mustard seeds, fry cumin seeds, cinnamon stick, cloves, hing, curry leaves (in the given order) in 2 tsp of ghee and add it to the yogurt mixture. Let it simmer for another 5 mins. Remove from heat and add cilantro.

Serve hot with roti/rice.

I used greek yogurt and it worked so well for this recipe.