Recipe Details

Recipe Gujarati Kadhi 

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


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.


If you find any information in this page not correct and need to be updated feel free to Write Us. We appriciate your Valuable Information.


Search Global Bhavnagaris