I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.
Provided by SUSMITA
Number Of Ingredients 16
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g
MY FAVOURITE CURRY- GUJRATI KADHI
This has been my all-time favourite kadhi! I love it more than my traditional Sindhi and Punjabi curries(all these are Indian). I have had bowl fulls of this in Gujrati restaurants whenever we've gone to those. I love Gujrati food with all my heart(its light and delicious!) and this kadhi is the BEST one ever! This is a good recipe to have on hand when time is short and you want to serve - THE BEST! DONT FORGET to call me over:)
Provided by Charishma_Ramchanda
Yield 4 serving(s)
Number Of Ingredients 15
- Put the gramflour in a bowl.
- Add the curd and mix ensuring that no lumps are formed.
- Add hot water and salt and mix well.
- Allow the kadhi (curry) to boil in a large open-mouthed vessel.
- Make sure you remove the scum the collects on the top, from time to time.
- While the kadhi is boiling on medium flame, prepare the seasoning.
- For this, put a tbsp of oil in a pan.
- Add the ingredients listed under'Seasoning'.
- Saute the ginger till the raw smell is gone.
- Put the seasoning ingredients into the boiling kadhi.
- Mix well and serve hot with white rice.
Nutrition Facts : Calories 86.6, Fat 5.1, SaturatedFat 1.2, Cholesterol 3.8, Sodium 694.6, Carbohydrate 6.2, Fiber 1.1, Sugar 2.2, Protein 4.7
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Top Asked Questions
How to make Gujarati kadhi?To make gujarati kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain. Add 3 cups of water and mix well and keep aside. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and sauté for a few seconds.
How do I prepare Maharashtrian Kadhi?tempering maharashtrian kadhi. heat ghee or oil in a pan. add the mustard and let them crackle. then add the cumin. stir and add the green chilies, ginger and curry leaves. saute for a few seconds. add the turmeric powder and asafoetida.
What is the recipe for a delicious Indian curry?Mix together curd, water and gram flour in a bowl. Using a wired whisk, mix the batter so well so that no lumps are there. Heat ghee or oil in a pan. Add the mustard and let them crackle. Then add the cumin. Stir and add the green chilies, ginger and curry leaves.
What does Maharashtrian Kadhi taste like?The taste of this Maharashtrian kadhi is slightly sweet due to the addition of sugar. You can use either fresh or sour yogurt. The tempering of curry leaves, asafoetida/hing, mustard and cumin perk up the kadhi. This is also a no onion and no garlic recipe. This tasty Maharashtrian kadhi along with steamed rice, makes for a simple summer meal.