Gujarati Kadi
October 13, 2015
Every region of India has a different method of preparing Kadi, a yogurt based curry. This one is my favorite with a little sweet sour taste.
Cuisine
Gujarati
Course
Main Course
Serves
7
Method
Stovetop
Difficulty
Hard
Cook Time
20 minutes
- Cuisine Gujarati
- Course Main Course
- Serves 7
- Method Stovetop
- Difficulty Hard
- Cook Time 20 minutes
Ingredients
thick butter milk or 1.5 cups yogurt
2 cup
besan/ chick pea flour
2 tablespoon
ghee
2 tablespoon
cumin or jeera
1 teaspoon
mustard seeds
1 teaspoon
fenugreek or methi seeds
1/4 teaspoon
water
3 cup
curry leaves
20
dry red chilies
2
pinch asafetida
1
inch fresh ginger paste
3
jaggery
1.25 tablespoon
salt
1.25 teaspoon
inch cinnamon
1
cloves
4
Instructions
1. In a bowl whisk together yogurt/butter milk, besan, ginger paste, salt and jaggery to form a smooth paste.
2. Keep items needed for tempering ready. Heat ghee in a pan and add asafetida.
3. Add in the mustard, cumin and fenugreek seeds. Once the mustard starts to splutter, add in the red chilies, curry leaves, cloves and cinnamon.
4. Now add in the whisked yogurt mixture, water and stir for a minute or so to prevent curdling. It should be of thin consistency. Let the mixture come to a boil. Garnish with chopped coriander leaves. Enjoy hot with khichdi or rice.
HEY THERE!