I grew up eating predominantly Maharashtrian Even though I had Gujarati food occasionally maybe at friend’s place or restaurants I always enjoyed it and craved for more.
The sweet mild taste, flavorful spices all blend together to form a unique taste. Quite frankly we are a family that relishes real hot food; at any point of time we have a huge storage of red and green chillies at home to use in our everyday cooking.
But then I equally love the mild and pleasant taste of Gujarathi food.
I learnt this kadhi recipe from my neighbour aunty in andheri.
Ingredients
•2 Tbsp gram flour/besan
•2 cups fresh yogurt
•1 tsp chilli-ginger paste
•Pinch of turmeric
•Salt to taste
•Sugar as per taste
•Chopped coriander for garnishing
•a pinch asafetida
•Curry leaves
•1 tsp cumin seeds
•1 tsp mustard seeds
•1 red chilli broken into pieces
•2 tsp oil
•Mix the gram flour, yogurt and 3 cups of water and mix well.
•Add the chilli-ginger paste, sugar, and turmeric, salt and bring it to boil. Stir in between as the besan tends to stick to the bottom.
•Prepare the tempering by heating the oil and frying the cumin and mustard seeds until they turn brown. Add the asafetida, curry leaves and red chilli.
•Add this to the kadhi and boil for a few minutes.
•Finally garnish with chopped coriander leaves.
The sweet mild taste, flavorful spices all blend together to form a unique taste. Quite frankly we are a family that relishes real hot food; at any point of time we have a huge storage of red and green chillies at home to use in our everyday cooking.
But then I equally love the mild and pleasant taste of Gujarathi food.
•2 Tbsp gram flour/besan
•2 cups fresh yogurt
•1 tsp chilli-ginger paste
•Pinch of turmeric
•Salt to taste
•Sugar as per taste
•Chopped coriander for garnishing
For tempering/tadka
•a pinch asafetida
•Curry leaves
•1 tsp cumin seeds
•1 tsp mustard seeds
•1 red chilli broken into pieces
•2 tsp oil
Method
•Mix the gram flour, yogurt and 3 cups of water and mix well.
•Add the chilli-ginger paste, sugar, and turmeric, salt and bring it to boil. Stir in between as the besan tends to stick to the bottom.
•Prepare the tempering by heating the oil and frying the cumin and mustard seeds until they turn brown. Add the asafetida, curry leaves and red chilli.
•Add this to the kadhi and boil for a few minutes.
•Finally garnish with chopped coriander leaves.
Tips:
When you prepare yogurt-besan mixture, add salt before you put on gas. If you forget to add salt you might not get perfect result. I mean you should add salt while making mixture that prevents separation of curd from Kadhi and you will get nice and silky Kadhi.
A good way to avoid the curdling is not to boil it for a long time, but to simmer it on low flame for lesser time.
Also another tip that I have heard is to use full fat yogurt rather than low fat or no-fat yogurt.
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