Gujarati Kadhi

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

November 10, 2009

Ingredients

• curds - 2 cups
• water - 2 cups
• besan/ gram flour - 1[if gte mso 9]> Normal</w:View> 0</w:Zoom> </w:Compatibility> MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 10]> <![endif] ½ tbsp
• green chilli- ginger paste - 1 - 1[if gte mso 9]> Normal</w:View> 0</w:Zoom> </w:Compatibility> MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 10]> <![endif] ½ tsp
• (take 2 green chillies & a [if gte mso 9]> Normal</w:View> 0</w:Zoom> </w:Compatibility> MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif][if gte mso 10]> <![endif] ½ inch piece of ginger & grind together)
• sugar - a pinch ( Gujaratis use more, atleast 1 tsp )
• turmeric- 1/4 tsp
• salt - about 1 tsp

For the Tadka

• Ghee/ oil - 1 tbsp
• jeera/ cumin - 1tsp
• cinnamon - 1 inch stick
• cloves - 1-2
• some curry leaves
• chopped coriander - 1 tbsp

Method

1. Beat the curd until smooth. Add the besan, chilli-ginger paste, turmeric powder,salt & sugar & mix well.
2. Transfer to a saucepan or kadhai & cook on medium flame stirring continuously.Cook until it nearly comes to a boil. Lower the flame & keep stirring for anther 2-3 minutes. Remove from fire.
3. Heat the ghee . Add the cumins, & let it turn golden. Add the cloves & cinnamon & the curry patta & pour the entire thing into the kadhai. Top with chopped coriander. 4. Serve with hot khichdi or rice.

Source: chitti