Kadhi is nothing but our "Mor Kuzhambu". In North India they do with besan flour to get thickening consistant.
Ingredients
2 cups sour yogurt
2 Tbsp gram flour
4 cups water
1/4 tsp asafoetida
1 Tbsp salt
1 tsp chilli powder
1/4 tsp cinnamon powder
1 Tbsp sugar
2 Tbsp oil
1/2 tsp mustard seeds
4 cups water
1/4 tsp asafoetida
1 Tbsp salt
1 tsp chilli powder
1/4 tsp cinnamon powder
1 Tbsp sugar
2 Tbsp oil
1/2 tsp mustard seeds
8-10 curry leaves
3-4 whole red chillies
Coriander leaves
3-4 whole red chillies
Coriander leaves
Method
1.Whisk the yogurt till smooth, add gram flour to it, blend well till batter becomes smooth again.
2.Add asafoetida, salt, chilli powder, cinnamon powder, sugar and water. Mix very well.
3.n a heavy bottom saucepan, heat oil, add mustard seeds, curry leaves and whole red chillies.
4.When the seeds begin to splutter, add the yogurt mixture, increase flame and bring to a boil.
5.Lower flame and leave to simmer for about 15-20 minutes.
6.Serve Gujarati Kadhi hot, garnished with coriander leaves. Goes well with Ghee rice/White rice. Will post another method of this kadhi soon.
Thank u so much for your feedback. Tanisha.
ReplyDeleteThanks for sharing this recipe with us! I'd like to give it a try this Saturday! Working for custom writing services, I spend only two days in the kitchen.
ReplyDeleteNever tried this dish, although it was in northern India quite recently! I am interested in their cuisine
ReplyDeleteWell, I'll try to cook it this weekend. I think that I might like this dish. Nevertheless, it would be really complicated.
ReplyDelete