Gujarati Kadhi

Kadhi is to North India as Mor Kuzhambu is to the south - the only exception probably that Coconut is added to the latter. When there is less time to cook or when I dont feel like making elaborate side dishes, then I tend to make Kadhi's often. They are simple yet delicious and does not involve slogging. They are light yet filling.



Gujarati Kadhi's tend to be little more runny than the usual kadhi's. Here is the way I make it, thanks to my mom.

Ingredients


• 1 1/2 cup Curd ( full fat works better than skim ones)
  
  
• 1 1/2 cup water
  
  
• 2 generous tbsp besan (chickpea flour)
  
  
• 1 tbsp Ghee ( or Oil )
  
  
• 1 tsp cumin seeds
  
  
• 1 tsp mustard seeds
  
  
• 1 generous pinch turmeric
  
  
• 1 pinch asafoedita
  
  
• 1/4 tsp Fenugreek seeds ( methi/vendayam)
  
  
• few springs of curry leaves and cilantro
  
  
• 2-3 cloves
  
  
• 1 cinnamon stick
  
  
• 1-2 dried red chilli
  
  
• 1 inch piece of ginger, peeled and chopped into thin slices
  
  
• salt to taste
  

Method

Take a large bowl and mix yogurt and water and blend well till there are lumps



In a small bowl mix chickpea flour with little of the above mixture till it forms into a paste. This helps to avoid lumps when added to the yogurt mixture.



Mix both of them well till blended.



In a pan, temper the mustard seeds, cumin seeds, ginger, chilli, cloves, cinnamon curry leaves with Ghee/oil



Add the mixture.



Simmer for 3-4 min and then add turmeric, salt and asafoetida and let it come to a boil. The heat should be minimum.



Garnish it with cilantro and serve with roti/phulkas.



This is my entry to Vindu's RCI : Gujarat Event