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??!!!
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:
- Mix besan, water and curd together to form a lump free batter.
- Add ginger and jaggery in it. Cook on low flame to bring it to boil.
- Stir well after adding salt, turmeric powder and lemon juice.
- Heat ghee in a tadka pan and add mustard seeds, fenugreek seeds in it.
- Once it stops spluterring, add green chilly and cumin seeds and let it crackle.
- Add this tempering to boiled curd mixture.
- Sprinkle coriander leaves over it and mix well.
- Transfer to a serving bowl and serve hot with khichdi/rice!
- You can also add red chilly powder and baked onion pakora to this kadhi!
- Adjust the amount of jaggery according to your taste.