Gujarati Kadhi Recipe | How to make Gujarati Kadhi

• Vegetarian

• Produce

  • 1 Asafoetida

• Baking & Spices

  • 1 Cinnamon
  • 1 Clove
  • 1 Fenugreek seeds
  • 1 g Flour

• Nuts & Seeds

  • 1 Cumin seeds

• Dairy

  • 1 Clarified butter

Found on werecipes.com

Description

Ingredients

• Curd or Yogurt : 1/2 cup
• Gram flour (besan) : 1 tbsp
• Water : 2 cups
• Clarified butter (ghee) : 1 tbsp
• Cumin seeds (jeera) : 1/2 tsp
• Ginger : 1/2 inch, grated
• Clove (laung) : 3 pieces
• Cinnamon (dalchini) : 1 inch stick
• Fenugreek seeds (methi) : 1 tsp
• Turmeric : 1/4 tsp (optional) to give yellow color
• Curry leaves : 5 leaves
• Dry red chili : 1 piece
• Asafoetida (hing): 1/4 tsp
• Sugar: 1 tbsp to taste
• Salt: 1 tsp or to taste

Directions

• Whisk the curd/yogurt in a bowl along with water.
• Add a tablespoon of gram flour (besan) and mix it blend the mixture using hand blender or whisk it rigorously.
• Heat some clarified butter (ghee) in a pan and temper all dried spices: Cinnamon, Fenugreek seeds (methi), cumin seeds, clove, dry red chili, curry leaves, pinch of asafoetida and grated ginger.
• Pour the whisked yogurt/gram flour mixture on top of tempered spices and stir is till it gets boiled.
• Add a pinch of turmeric powder (haldi) to give slight yellow color to the kadhi. Also add sugar and salt to taste.
• Reduce the water till kadhi get its right consistency.
• Gujarati kadhi is ready to serve. Serve hot with khichdi.