A very popular mixture, made with simple ingredients, the Gujrati Kadhi is a good accompaniment with rice, khichdi. An integral part of the Gujarati thali, this gravy has a sweet and tangy taste. Light on the tummy, I like to have this with Yellow Moong Dal and Cabbage Subzi. Usually white in color, I like it yellow to make it interesting for the kids.
Ingredients
- 1 cup Sour Yogurt / Curd (Regular curd is also fine, but if sour adds a different taste)
- 2 tbsp Besan (Chana Flour)
- 2 cups Water
- 1 spoon Sugar
Salt to taste- 4-5 cloves
- 1 cinnamon stick
- 1 tbsp Ginger - Chilly Paste
- Few Coriander leaves, finely chopped
For the tempering
- 1 tbsp Oil
- 1 tsp Cumin Seeds (Jeera)
- 1 tsp Mustard Seeds (Rai)
- 4-5 Curry Leaves
- 1 pinch Turmeric powder (Haldi) (Optional)
- 1 pinch Red Chilly Powder
Method
- In a saucepan, mix the curd, besan, water and whisk well. Make sure there are no lumps.
- Add salt, sugar, ginger chilly paste, cloves, and cinnamon and mix well
- Cook on a medium flame until a full boil comes. Stir continuously.
- In another pan, heat oil and add all the ingredients for the tempering
- Add the tempering to the Kadhi mixture and mix well
- Garnish with coriander leaves and serve hot with rice
