We had been to a Gujarati restaurant last week and I was floored by the kadhi they served. I tried making it myself over the weekend. I’ve also added sun-dried lentil vadis to enhance the taste and made it slightly sweet to keep to its Gujarati version. They tasted superb with hot steaming rice and a spoonful of melting ghee. Yumm!!
- 2 Cups Sour Curd
- 4 tsp Gram flour (Besan)
- 1 tsp grated Ginger
- 2 Green chilies
- 2-3 sprigs Coriander leaves
- 2 tsp Oil
- 1 Pinch Turmeric powder
- 1/2 tsp Cinnamon powder
- 1/4 tsp Cumin seeds
- 1/4 tsp Mustard seeds
- Few Curry leaves
- 1 Pinch Asafetida
- 6-7 sun dried lentil vadis
- 1 tsp sugar
- In a pan, heat some oil and fry the vadis till they turn brown and keep it aside.
- Add 2 cups water to the curd in a bowl and whip it thoroughly
- Add the besan, salt, turmeric powder and mix well.
- Make a paste of ginger, chopped chilies, cinnamon and coriander leaves.
- In a pan, boil the curd mixture on slow heat and stir continuously.
- Add the ground paste and sugar, and boil again.
- Heat oil in another pan; add mustard seeds, cumin seeds, curry leaves and asafetida and fry until the mustard seeds splutter.
- Pour this seasoning over the kadhi.
- Add the vadis just before serving
- Serve hot with rice.
Preparation time: 20 minutes