Gujarati Kadhi

Try this Indian yogurt-based dish over rice for a nice sweet-and-sour vegetarian meal.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 185 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.