Gujarati Kadhi

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.

• 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
• ½ teaspoon ground turmeric
• 1 tablespoon minced fresh ginger root
• 2 cups plain yogurt
• ½ teaspoon mustard seed
• ½ teaspoon cumin seeds
• 1 pinch asafoetida powder
• 1 tablespoon white sugar, or to taste
• ¼ cup chopped cilantro leaves
• 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)

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.