Name: Gujrati kadi recipe by CHEF AMIT at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup fresh curd (dahi or yogurt); 2 to 2.5 cups water; 4 tablespoons gram flour (besan); ½ tablespoon ginger-green chili paste or crushed ½ inch ginger & 1 to 2 green chilies; 1 tablespoon sugar or jaggery, add more for more sweetness; salt as required; coriander leaves for garnishing; for the tempering:; 1 inch cinnamon stick (dalchini); 2 cloves (lavang); 1 sprig curry leaves (kadi patta); 1 generous pinch asafoetida (hing); 2 broken red chilies, deseeded; ½ teaspoon cumin seeds (jeera); ½ teaspoon mustard seeds (rai); ¼ teaspoon fenugreek seeds (methi ke dane); 1 tablespoon oil or ghee

ABOUT Gujrati kadi RECIPE

Gujarati kadhi is thin and sweet as jaggery/sugar is added to it and no pakora is used unlike Punjabi kadhi.

Ingredients Serving: 4

1 cup fresh curd (dahi or yogurt)
2 to 2.5 cups water
4 tablespoons gram flour (besan)
½ tablespoon ginger-green chili paste or crushed ½ inch ginger & 1 to 2 green chilies
1 tablespoon sugar or jaggery, add more for more sweetness
salt as required
coriander leaves for garnishing
for the tempering:
1 inch cinnamon stick (dalchini)
2 cloves (lavang)
1 sprig curry leaves (kadi patta)
1 generous pinch asafoetida (hing)
2 broken red chilies, deseeded
½ teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai)
¼ teaspoon fenugreek seeds (methi ke dane)
1 tablespoon oil or ghee

Instructions

Mix the chickpea flour and curd
Beat to a smooth mixture.
fry all the ingredients meant for tempering.
Add the yogurt-water mixture.
Give a boil first and then simmer for 5 minutes more or as required.
Continue to stir in between to avoid lumps from getting formed.
Garnish kadhi with chopped coriander and serve hot gujarati kadhi with rice or phulka

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