Gujrati Kadhi Food

GUJARATI KADHI

Steps:

• In a large bowl, whisk together yogurt and besan. Then add pinch turmeric, cornstarch (if using) and 3 cups (24 oz) water. Mix to a lump free thin batter.Also add in the sugar and mix. Set it aside.
• Press the saute button on the Instant Pot. Once it displays hot, add the ghee and oil and then add the cinnamon stick, cloves and dried red chili.
• Saute for few seconds until spices are fragrant and then add the mustard seeds and cumin seeds. Let the seeds sizzle and pop.
• Then add hing, chopped ginger, green chili and curry leaves. Saute for 30 seconds until the ginger starts changing color.
• Pour in the prepared yogurt-besan batter. Stir continuously with a whisk for 1 minute until the batter is well combined with the spices.
• Close the pot with it's lid. Press the soup button and cook on high pressure for 10 minutes. You will have to use the "- +" button to reduce time to 10 minutes on soup mode. The pressure valve should be in the sealing position.Let the pressure release naturally for 5 minutes and then do a quick pressure release.
• Open the pot and add the salt. I also add extra 1/2 cup water here, you may adjust the consistency of the kadhi to taste.
• Garnish Gujarati Kadhi with cilantro and serve with boiled rice.

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:

• In a mixing bowl, add the yogurt and besan. Whisk it well. Then add water, continue whisking to make sure no lumps are formed.
• In a vessel, add ghee and let it heat on medium-high heat. Then add rai, cumin seeds, fenugreek seeds, hing, cinnamon stick, bay leaf, cloves, dry whole chili, curry leaves. Saute them for a minute. Make sure not to burn.
• Add green chili pepper, ginger, and garlic (if using). Saute for 30 seconds.
• Add the yogurt mixture while stirring continuously.
• Add salt, sugar. Keep stirring until it starts to boil. (We don't want the kadhi to curdle)
• Once boiled, keep on low and simmer for about 10-12 minutes.
• Garnish with cilantro and serve with rice, khichdi, or roti.

MY FAVOURITE CURRY- GUJRATI KADHI

Steps:

• Put the gramflour in a bowl.
• Add the curd and mix ensuring that no lumps are formed.
• Add hot water and salt and mix well.
• Allow the kadhi (curry) to boil in a large open-mouthed vessel.
• Make sure you remove the scum the collects on the top, from time to time.
• While the kadhi is boiling on medium flame, prepare the seasoning.
• For this, put a tbsp of oil in a pan.
• Add the ingredients listed under'Seasoning'.
• Saute the ginger till the raw smell is gone.
• Put the seasoning ingredients into the boiling kadhi.
• Mix well and serve hot with white rice.