Recipe Details

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Recipe Gujarati Kadhi 
Description
Ingredients:


2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon(s) sugar or to taste
1 teaspoon(s) each of mustard seeds and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
2 tablespoon(s) ghee (clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish


Preparation:

Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
\Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
Keep on low flame for 5 minutes or till the mixture comes to a boil.
Keep simmering. For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s).
Add the mustard seeds and the cumin seeds.
Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds. Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.

 

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