Gujarati Kadhi
Gujarati Kadhi is a dish made with chickpea flour (besan) and yogurt(dahi). It is balanced with sour and sweet taste and is little spicy. It is made within 20 minutes and is served hot with plain rice, khichdi, puran poli, pulav or plain chapati.
Servings 3 people
Calories 115kcal
Ingredients
- 1/2 cup yogurt curd/dahi
- 2 tbsp chick pea flour besan
- 1.5 cup water
- 1/2 inch ginger grated
- 1 green chili crushed, or more as per spice required
- 1 tbsp sugar or as per your taste
- 1 tbsp clarified butter ghee
- 1 inch cinnamon stick
- 10 curry leaves
- 2 whole red dry chili
- 1/2 tsp cumin seed
- 1/2 tsp mustard seed
- 1/4 tsp methi seed
- 3 cloves
- 5 pepper corn
- 1/2 tsp asafoetida hing
- salt to taste
Instructions
- Take yogurt, chick pea flour (besan) and water.
- Mix them well in a bowl. Add ginger chilli paste, sugar and salt. Mix well.
- Blend it with hand blender or a hand whisk. See that not lumps are left.
- In a pot, heat ghee. Add cinnamon stick, cloves, pepper corns, methi seeds, mustard seeds, cumin seeds, bay leaf, dry red chili, curry leaves and asafoetida. Let them crackle.
- Add the yogurt chickpea mixture. Mix well and simmer. Avoid cooking on high heat to prevent the yogurt from curdling.
- Let it cook for 7-8 boil. Add chopped coriander and simmer for 5 minutes.
- The gujarati kadhi is ready to serve. Garnish with chopped coriander and serve it hot with moong khichdi, rice with moong ni chuti dal or val ni dal, puran poli, pulav with papad and pickle.
Notes
Do not cook the kadhi on high heat to prevent it from curdling.
Nutrition
Calories: 115kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 204mg | Fiber: 2g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 100mg | Iron: 1.8mg
