Kadhi, Gujarati Kadhi, a wonderful sweet and spicy curd mixture thickened with gram flour!Recipe link : http://www.tarladalal.com/Kadhi-(-Gujarati-Recipe)-607rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe...Facebook: http://www.facebook.com/pages/TarlaDa...YouTube Channel: http://www.youtube.com/user/TarlaDala...Pinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/1078836208487...Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Kadhi Kadhi is inseparable from Gujarati cuisine. It is basically a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. This simple dish requires tact and perfection, which comes from practice. Remember never to boil the kadhi on a high flame as it tends to curdle. Preparation Time: 5 minutes. Cooking Time: 15 to 17 minutes. Serves 4. 2 cups fresh curds (dahi)5 tbsp besan (Bengal gram flour)2 tsp ghee½ tsp cumin seeds (jeera)½ tsp mustard seeds (rai / sarson)2 pinches of asafoetida (hing)5 curry leaves (kadi patta)Salt to taste1 tsp ginger-green chilli paste2 tbsp sugarFor the garnish2 tbsp finely chopped coriander (dhania)For servingRotli Puran poliKhichdi1. Combine the curds and besan in a deep bowl and whisk well till no lumps remain.2. Add 3 cups of water and mix well and keep aside. 3. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.4. When the seeds crackle, add the asafoetida and sauté for a few seconds.5. Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously.6. Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally. Garnish with coriander and serve hot with rotli, puran poli and Khichdi.
