Tuesday, 25 March 2014
Fresh yogurt – 1 1/2 cup + 1 1/2 cup water
Besan or chick pea flour – 2 tbsp
Turmeric powder – 1/4 tsp
Green chillies – 3
Ginger – one inch piece
Sugar – 3 tsp ( optional)
Salt – 1 tsp
Oil – 1 tbsp
Mustard & cumin seeds – each 1/2 tsp
Dry red chilli - 1
Curry leaves few
Asafoetida – a big pinch
Chopped coriander – 2 tbsp
Steps to follow:
Grind green chilli and ginger and keep aside.
In a bowl mix yogurt and water, add ground chilli ginger paste,turmeric powder, chickpea flour,sugar and salt to taste.
Heat this mixture in a very low flame stirring continuously. When it becomes thick and raw smell goes, switch off. It takes at least 10-15 minutes in a very low flame.
Heat oil ina pan add mustard and cumin seeds, broken red chilli and curry leaves, when it splutters add asafoetida, stir and transfer to the kadhi, garnish with chopped coriander.
Now the delicious Gujarati kadhi is ready. Serve with hot plain rice or pongal or urad dal vada, idli,dosa or chappathi etc. Enjoy !