Sign Up
Log In
My Account
My Bookmarks
Log Out
or
Ingredients
- Serves 2 people
kadhi:
200 ml yogurt
200 ml water
40 g besan (gram flour)
2 green chilies (finely-chopped)
10 g ginger paste
5 g sugar
2 to 4 g salt to taste
tempering:
1-inch cinnamon stick
2 cloves
7 to 8 curry leaves
3 g hing (asafoetida)
3 gujarati round red chilies
3 g cumin seeds
3 g mustard seeds
3 g fenugreek seeds
10 g ghee
garnish:
few sprigs of fresh coriander
Recipe Courtesy of
Asian Food Network
Asian Food Network
Gujarati Kadhi (Gram Flour and Yogurt Curry, Gujarati style)
Kadhi is a staple curry from the India’s western province of Gujarat. Made using yogurt and thickened with gram flour, this dish is best eaten hot during the winter. Kadhi can be slurped up by itself but accompany it with hot rice and Ghee to elevate the taste buds!
- Easy
- 5 min
- 15 min
- 15 min
- 3 steps
- 17 Ingredients
- Easy
- 3 steps
- 17 Ingredients
- 5 min
- 15 min
- 15 min
Instructions
-
Make the yogurt and gram flour base
- In a large bowl, mix the yogurt, gram flour, green chilies, and ginger paste.
- Add the water and whisk until there is no visible gram flour lumps, which will take about 2 minutes.
-
Make the tempering
- In a pot over medium flame, add the Ghee and heat.
- Add the cumin seeds and cook them until they sizzle and you hear a crackling sound.
- Add curry leaves and Hing, and cook for 30 seconds.
- Add the round chilies, mustard seeds, cloves, cinnamon, and fenugreek seeds. Cook all spices for about 2 minutes.
-
Combine the base with the tempering
- In the same pot as the tempering, add the yogurt and gram flour base.
- Cook the Kadhi until it thickens and the raw taste of the gram flour disappears, or for about 7 to 8 minutes.
Plate and Serve!
Serve the Kadhi hot and garnish with a few sprigs of coriander.
Reviews
{{formErrorMessage}}
Show more reviews
Ingredients
- Serves 2 people
-
kadhi:
200 ml yogurt
-
200 ml water
-
40 g besan (gram flour)
-
2 green chilies (finely-chopped)
-
10 g ginger paste
-
5 g sugar
-
2 to 4 g salt to taste
-
tempering:
1-inch cinnamon stick
-
2 cloves
-
7 to 8 curry leaves
-
3 g hing (asafoetida)
-
3 gujarati round red chilies
-
3 g cumin seeds
-
3 g mustard seeds
-
3 g fenugreek seeds
-
10 g ghee
-
garnish:
few sprigs of fresh coriander
Nutrition
Close