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Gujarati Kadhi
By : Dhivya Karthik
Category : Curries, Curry leaves
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Take a large bowl and mix yogurt and water and blend well till there are lumps
  2. in a small bowl mix chickpea flour with little of the above mixture till it forms into a paste.
  3. This helps to avoid lumps when added to the yogurt mixture.
  4. Mix both of them well till blended.
  5. In a pan, temper the mustard seeds, cumin seeds, ginger, chilli, cloves, cinnamon curry leaves with Ghee/oil
  6. Add the mixture.
  7. Simmer for 3-4 min and then add turmeric, salt and asafoetida and let it come to a boil.
  8. The heat should be minimum.
  9. Garnish it with cilantro and serve with roti/phulkas.

Courtesy: http://chefinyou.com/

Ingredients:
1 1/2 cup - curd (full fat works better than skim ones)
1 1/2 cup - water
1 inch piece - ginger, peeled and chopped into thin slices
2 generous tbsp - besan (chickpea flour)
1 tbsp - ghee (or oil)
1 tsp - cumin seeds
1 tsp - mustard seeds
1 generous pinch - turmeric
1 pinch - asafoedita
1/4 tsp - fenugreek seeds (methi/vendayam)
few springs - curry leaves and cilantro
2 to 3 - cloves
1 - cinnamon stick
1 to 2 - dried red chilli
salt to taste
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