February 11, 2013

Gujarati Kadhi | Khatti Meethi Kadhi


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Gujarati Kadhi is a yogurt based gravy which is sweet as well as spicy.  The gujarati version of the kadhi is slightly thin as compared to the Punjabi Kadhi which is slightly thick.  Fried pakoras or fritters are not added to gujarati kadhi 

This is a very simple and flavorful version where gramflour(besan) and yogurt (dahi/curd) mixture is simmered with some spices until the raw flavor of gramflour is lost.  Very cooling and light on the stomach especially on the days when you don't feel like having a heavy meal .

Kadhi is a very good accompaniment for plain steamed rice, jeera rice or a simple pulao .

I love this gujarati kadhi or as I call it khatta meetha kadhi which literally means tangy and sweet . The mild sweetness is because sugar or jaggery is added while the kadhi is simmering.

During summers plain kadhi and Fajeto (Aam Kadhi) are very famous and is prepared in almost every gujarati household.  


Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 2
Complexity : simple



Ingredients

1 cup (100gms) thick curd / non flavored yogurt
2 tbsp gram flour/ besan / kadalai maav
1/2 inch ginger finely grated
4-5 green chillies
1/2 tsp turmeric
salt to taste
1-2 tsp sugar or powdered jaggery 


For tempering

1 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin / jeera 
2-3 cloves /lavang
small piece cinnamon / dalchini / pattai 
4-5 curry leaves
pinch of asafoetida
1/2 tsp red chilli powder


Method
  • Add the gram flour to the yogurt and beat well to have a lump free mixture.
  • Grind the green chillies with a little water to a fine paste.
  • Add the ground green chillies,grated ginger,salt,sugar,turmeric and about 2 cups of water and mix well.
  • Now heat a heavy bottomed vessel.
  • Add the mustard seeds,once they crackle add the cumin seeds,cinnamon,cloves,curry leaves and asafoetida..
  • Now ,slowly add the yogurt mixture and keep stirring to avoid lump formation.
  • If you feel the mixture is too thick you can add a little water.
  • The mixture tends to thicken due to the gram flour,hence we need to keep stirring occasionally.
  • Once the mixture starts to lightly bubble and boil,turn off the stove.
  • In half a teaspoon oil , temper a little jeera and add 1/2 tsp red chilli powder , pinch of hing /asafoetida and pour it over the kadhi. This adds an extra flavor to the kadhi.
  • Garnish with corriander leaves.
  • Serve with plain rice,flavored rice,khichdi or any type of pulao


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