Gujarati Kadhi (gujatathi Kadhi)

by akshara-vats

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Perfect the art of creating the authentic gujarati kadhi by simmering the buttermilk and besan mixture together and enjoying it with a tempering of curry leaves, mustard seeds and chillies. Pair the slightly sweet gujarati kadhi with boiled rice.

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Gujarati Kadhi (gujatathi Kadhi) recipe - How to make Gujarati Kadhi (gujatathi Kadhi)

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings
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Ingredients

2 tbsp besan (bengal gram flour)
1 1/2 cups curds (dahi)
1 tsp ginger-green chilli paste
2 curry leaves (kadi patta)
2 tbsp sugar (approx.)
2 tbsp chopped coriander (dhania)
salt to taste

For The Tempering
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
1 red chilli broken into pieces
2 tsp ghee

Method

Mix the gram flour, curds and 3 teacups of water. Beat.
Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
Boil whilst stirring for a while.
Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
Add the tempering to the kadhi and boil for a few minutes.
Sprinkle coriander on top and serve hot.