Gujarathi Kadhi

 I have nothing much to say about this kadhi, but yes, this kadhi and the khichadi is a match made in heaven.  I like to drink this hot kadhi and enjoy each and every ingredients in it.

Ingredients :

1 cup thick sour curd
2 tbsp. besan / chickpea flour
2 tsp. sugar ( add or reduce according to preference )
salt to taste
ginger -  green chilli paste ( add a piece of ginger and 2 - 3 green chillies and blend in the small jar of the mixie along with some water ) else, if no time, chop the ginger and green chillies.
chopped coriander leaves for garnishing

For tempering :

1 tbsp. oil
1/4 tsp. mustard seeds
1/4 tsp. jeera
1/4 tsp. coriander seeds
1/4 tsp. fenugreek seeds / methi
2 dry red chillies
a few sprigs curry leaves
a pinch asafoetida
 
Method :

1.  Whisk the curd along with besan, salt, sugar, ginger - chilli paste and 2 cups of water without any besan lumps.

2.  Heat a tbsp. of oil in a pan, splutter mustard and fenugreek seeds, next jeera and coriander seeds, red chillies, curry leaves and asafoetida and add to the curd mixture.

3.  Heat the whisked curd along with the seasonings on a low heat until the curd comes to a boil.  Keep stirring in between to avoid the yoghurt separating its whey and protein.

4.  Garnish with coriander leaves and serve hot as a soup or as an accompaniment to khichadis.

Sending this recipe to Ec's WYF Specialty Food.


Krishnaarpanam