Ingredients
-
2
-
2
-
3
-
1 1/2
-
1
-
1 1/2
-
1
-
1
-
1
-
5
-
-
-
-
-
Directions
Gujarati Kadhi,Its easy…and one of the things my MIL cooks great…,Gujrati kadhi is my all-time favourite kadhi{curry} amongst the many Indian curries I prepare and serve my family. used 6-8 cups water for 1 cup of curd{plain fat-free yogurt}. Instead of adding ginger-garlic paste and green chilli paste{which is pretty unusual in my part of the world}, used fresh grated ginger. Chopped ginger is also fine and works well. As for the chickpea powder, used 2 tbsps. of readymade gramflour {besan}. I substituted the ghee with Pure Wesson Canola oil{to make it less rich}. Other than the cumin seeds and curry leaves, for the seasoning, I also used 1 tsp. of mustard seeds, 1/4 tsp. of methi seeds, 1/4 tsp. of asafoetida powder mixed with a little water, 1/2 tsp. red chilli powder, 3 cloves, 3 green cardamoms, 1/2 tsp. turmeric powder and 1 1/2 tsps. salt instead of just 1 tsp. Please note that in step 6, I did bring the mixture to a boil and then allowed it to simmer for a few minutes with the seasoning. I did not use any cilantro to garnish. I served this with plain white Basmati rice for a nice lunch.,Its easy…and one of the things my MIL cooks great…
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Steps
|
1
Done
|
Take All the Ingredients Except the Last Three in a Bowl. |
|
2
Done
|
Mix Them Well With a Hand Blender. |
|
3
Done
|
Take a Kadhai or Thick Bottomed Saucepan. |
|
4
Done
|
Heat the Ghee in It and Crackle the Cumin Seeds Add Curry Leaves Also. |
|
5
Done
|
Pour in the Curd Mixture. |
|
6
Done
|
Do not Bring to Boil Just Heat the Mixture, Mean While Keep Stirring. |
|
7
Done
|
Remove and Sprinkle Some Chopped Fresh Cilantro. |
|
8
Done
|
Serve Hot With Peas Pulao or khichdi". |
|
9
Done
|
the Chickpea Powder Will Prevent the Curd from Curdling. |
|
10
Done
|
So Arrange the Amount to Be Used Accordingly. |
