Name: Gujarati Kadhi
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: Water - 4 cups; Plain yogurt - 2 cups; Chickpea flour (besan) - 2 tablespoons; Green chile peppers, halved lengthwise - 4; Minced fresh ginger root - 1 tablespoon; White sugar, or to taste - 1 tablespoon; Ground turmeric - ½ teaspoon; Salt to taste - ½ teaspoon; Vegetable oil - 1 tablespoon; Ghee - 1 tablespoon; Dried red chile peppers, broken into pieces - 2; Fresh curry leaves - 1 sprig; Cumin seeds - ½ teaspoon; Mustard seed - ½ teaspoon; Asafoetida powder - 1 pinch; Chopped cilantro leaves - ¼ cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Gujarati Kadhi

1. Water - 4 cups

2. Plain yogurt - 2 cups

3. Chickpea flour (besan) - 2 tablespoons

4. Green chile peppers, halved lengthwise - 4

5. Minced fresh ginger root - 1 tablespoon

6. White sugar, or to taste - 1 tablespoon

7. Ground turmeric - ½ teaspoon

8. Salt to taste - ½ teaspoon

9. Vegetable oil - 1 tablespoon

10. Ghee - 1 tablespoon

11. Dried red chile peppers, broken into pieces - 2

12. Fresh curry leaves - 1 sprig

13. Cumin seeds - ½ teaspoon

14. Mustard seed - ½ teaspoon

15. Asafoetida powder - 1 pinch

16. Chopped cilantro leaves - ¼ cup

How to cook deliciously - Gujarati Kadhi

1. Stage

Mix together water, yogurt, and chickpea flour in a large saucepan until smooth; add green chile peppers, ginger, sugar, turmeric, and salt. Bring to a boil, then immediately reduce heat to low and simmer for 5 to 10 minutes.

2. Stage

Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in hot oil-ghee mixture until seeds splutter.

3. Stage

Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.