Gujarati Kadhi Gram Flour And Yogurt Curry Gujarati Style Food

GUJARATI KADHI

Steps:

• In a bowl mix the gram flour (besan), green chilly-ginger paste, yogurt, sugar and salt with water.
• Beat to a smooth mixture without any lumps.
• In a saucepan heat oil. Keep the heat to low. First add mustard seeds and let them crackle and splutter.
• Then add cumin seeds, cinnamon stick, cloves, curry leaves, broken and deseeded red chilies, fenugreek seeds and asafoetida (hing). Fry on a low heat for a minute taking care not to burn the spices.
• Add the yogurt-water mixture which we had prepared earlier. Stir and mix well.
• Give a boil first on medium-low to medium heat. Then simmer for 5 to 7 minutes more or as required on low to medium-low heat. There should be no raw taste of besan.
• Continue to stir in between and often to avoid lumps from getting formed while the kadhi is cooking.
• Once done garnish with chopped coriander. Serve Gujarati kadhi hot or warm with steamed rice or phulka accompanies with a vegetable side dish, pickle and salad.
• Any leftover kadhi can be consumed on the same day.

GUJARATI KADHI (GRAM FLOUR AND YOGURT CURRY, GUJARATI STYLE)

Steps:

• Make the yogurt and gram flour base. In a large bowl, mix the yogurt, gram flour, green chilies, and ginger paste. Add the water and whisk until there is no visible gram flour lumps, which will take about 2 minutes.
• Make the tempering. In a pot over medium flame, add the Ghee and heat. Add the cumin seeds and cook them until they sizzle and you hear a crackling sound. Add curry leaves and Hing, and cook for 30 seconds. Add the round chilies, mustard seeds, cloves, cinnamon, and fenugreek seeds. Cook all spices for about 2 minutes.
• Combine the base with the tempering. In the same pot as the tempering, add the yogurt and gram flour base. Cook the Kadhi until it thickens and the raw taste of the gram flour disappears, or for about 7 to 8 minutes.

GUJARATI KADHI

Steps:

• Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
• Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

GUJARATI KADHI

Steps:

• Whisk together besan (gram flour) and yogurt thoroughly. Add 4 cups water and mix again. Peel, wash and cut radish into small dices. Wash, dry and cut ladyfingers into half. Grate jaggery. Now combine yogurt mixture, vegetables, jaggery and green chilies. Cook until mixture returns to medium thick consistency stirring all the time. Adjust salt. Heat oil, add fenugreek seeds, cumin seeds, curry leaves and asafetida powder. When the seeds crackle add it to kadhi, mix well. Serve hot.