Recipe- Mouthwatering Gujarati Kadhi

Gujarati kadhi is a very popular dish from Gujarat, which is made with dahi (or yogurt) and besan (chickpea flour). Gujarati kadhi is a very popular dish from Gujarat, which is made with dahi (or yogurt) and besan (gram flour/chickpea flour). This simple dish is ready in less than 20 minutes and pairs very well with rice and also with khichdi. Kadhi is very cooling and is excellent during the summer. I began to make Gujarati kadhi only recently. We all love it at home and I cook it quite frequently.

Ingredients

2 cups yogurt
¼ cup besan (gram flour/chickpea flour)
1 teaspoon ginger paste
2-3 green chilli finely chopped (or as per taste)
½ teaspoon turmeric powder
2 teaspoon sugar
Salt to taste
3 cups water
A few coriander leaves for garnish

For Tempering

1 tablespoon ghee
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1-2 dry red chilli
1 inch cinnamon
4-5 cloves
7-8 curry leaves
A small pinch asafoetida hing

Method

- In a large pan, whisk the yogurt well making sure there are no lumps

- Add besan, green chilli, turmeric, ginger paste, salt and sugar

- Mix everything well making sure there are no lumps

- Add the water and give it a good mix. This mixture will be quite thin and runny at this stage

- Place the pan on medium flame and bring it to a boil. Keep stirring the mixture continously

- Once it begins to boil, reduce the flame and let it simmer on low flame for 8-10 minutes. Keep stiring in between.

- Meanwhile, prepare the tempering. Heat ghee in a small pan and add mustard seeds. Once it splutters, add cumin seeds, dry red chilli, cinnamon, cloves, curry leaves and hing.

- Add the tempering to the kadhi and mix well. Simmer for 1-2 minutes

- Turn off the flame and add coriander leaves.