Gujarati Kadhi

I didn’t know how to make kadhi a year back… Had it many a times, but was too lazy to try always! Even I never liked having it more than 1/2 bowl of it… Hubby loves it very much, so once he demanded to have ‘Gujarati Kadhi’! When I was up to make it for the 1st time, I couldn’t connect to my mum… I immediately took my 2nd best option, sister-in-law at US! SMSed my brother to ask her whether I need to add jaggery or sugar to make kadhi :P Silly, I know!!! But she replied jaggery goes in n without further queries, I gave it a try! Bingo… It turned out to be so perfect :)

One thing I knew that homemade curd works the best in this recipe… But, store-bought yogurt which I use is pretty close to homemade one n so I find it perfect for kadhi. Wanted to make some pakoras n add in kadhi, but as I had Aloo-Bhindi to accompany it, I skipped!!! Oops… I forgot to mention that I love kadhi only with 2 subzi – Aloo-Bhindi n Jaisalmeri Chane :) Why don’t you try making it once??!!!

INGREDIENTS:

1/2 cup Curd
3/4 cup Water
1 tbsp Besan
1/2 tsp Ginger, chopped
1 Green Chilly, Cut into 3-4 pieces
1 tbsp Jaggery
1/8 tsp Fenugreek Seeds
1/8 tsp Turmeric Powder
1 tsp Lemon Juice
Salt, to taste
2 tsp Ghee
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seeds
1 tbsp Coriander Leaves

STEPS TO FOLLOW:

1. Mix besan, water and curd together to form a lump free batter.
2. Add ginger and jaggery in it. Cook on low flame to bring it to boil.
3. Stir well after adding salt, turmeric powder and lemon juice.
4. Heat ghee in a tadka pan and add mustard seeds, fenugreek seeds in it.
5. Once it stops spluterring, add green chilly and cumin seeds and let it crackle.
6. Add this tempering to boiled curd mixture.
7. Sprinkle coriander leaves over it and mix well.
8. Transfer to a serving bowl and serve hot with khichdi/rice!

SJ’s NOTE:

• You can also add red chilly powder and baked onion pakora to this kadhi!
• Adjust the amount of jaggery according to your taste.