My Favourite Curry Gujrati Kadhi Food

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 bowl, whisk 2 tbsp yogurt with the chickpea flour, until there are no lumps. Mix in the remaining yogurt, water, turmeric powder, red chilli powder, garam masala powder and whisk well until everything is combined well.
• In a heavy bottomed pan, add the above mixture.
• Season with salt and allow this to come to a simmer on a medium-low flame. Keep a watch on this and it needs constant stirring to prevent the yogurt from splitting. The kadhi will get thicker as it simmers for 3-4 minutes and the chickpea flour cooks through.
• Prepare the tempering / tadka. Heat oil in a heavy bottomed pan. Add the asafoetida, mustard seeds and cumin seeds. Once the seeds pop, add curry leaves, dried chillies and cloves. Stir for 30 seconds or so.
• Transfer this over the kadhi and simmer on low flame for another 1-2 minutes.
• Remove from flame and garnish with fresh coriander leaves. Serve with steamed rice, pulao or jeera rice.

FARALI KADHI RECIPE

Steps:

• In pan dry roast the peanut and then let it get cool for sometime.
• Peel off the skin and roughly grind the peanut in the mixture.
• Keep the potato to boil. Once boiled peel the skin off the skin and mash it.
• In bowl put the yogurt and whisk it.
• Add the roasted peanut and smashed boiled potato and mix well and keep the mixture aside.
• In another pan add oil and add cumin seeds, cloves, cinnamon stick, curry leaves and let the cumin seeds become light brown in color .
• Add chopped ginger and green chili and cook for a min.
• Now time to add the yogurt mixture and continuously stir it till it boil then add the salt to taste.
• Cook for about 7-8 min and the tasty farali kadhi (fasting kadhi) is ready to serve.

FAJETO | GUJARATI MANGO KADHI

Steps:

• If you have some good mangoes in hand, then just remove the peel and seed and blend the pulp to get a puree.
• Take dahi, besan, ginger and green chilly in a blender and blend until you get a lumpfree paste.
• In a kadhai, heat the oil and add all the spices and heat on a medium high flame, just keep it from burning.
• Once the spices start to sputter add the dahi-besan paste, mango puree, water and salt.
• Mix well and let it come to a boil.
• At this point the kadhi is very thin in consistency and in order to thicken, let it boil over for about 15-20 mins.
• Keep stirring it at intervals in order to keep it from burning.
• Once you like the consistency it is at, turn of the flame and keep it aside.
• Now for the tempering, heat ghee in a small saucepan, add the spices, let it sputter, turn off the heat and then add the chilly powder as it can burn if added over heat.
• Pour the tempering over the kadhi and serve with hot parathas, rice. Enjoy!

GUJARATI KADHI

Steps:

• Place the yoghurt in a large bowl. Add the chickpea flour and whisk until smooth. Gradually add half of the water, whisking all the time to ensure lumps don't form.
• Heat the ghee in a large pan. Once hot, add mustard seeds and wait for them to finish crackling. Next, add the following ingredients in quick succession: cumin seeds, fenugreek seeds, asafoetida, cloves, cinnamon or cassia, dried red chillies and curry leaves. Cook them very briefly and don't let them burn.
• Add ginger, garlic and green chillies. Sauté for a further 30-40 seconds.
• Pour in the yoghurt mixture and stir well. Next, add the ground turmeric, sugar, salt and remaining water. Now keep this over a medium heat, stirring all the time until it comes to a boil. It will thicken as it cooks. Be sure to stir constantly until it reaches boiling point, or the Kadhi may curdle.
• Once the Kadhi comes to a boil, turn the heat down low and allow to simmer gently for 15 minutes. This will give the spices time to infuse.
• Switch the heat off, garnish with fresh coriander leaves and serve with rice, khichdi or rotli.

KADHI MASALA PASTE

Steps:

• Wash, peel all the roots and cut into small pieces for easy grinding.
• Remove the stems of Green Chili and wash.
• Wash the curry leaves and remove from the stems.
• Mix all together in a grinder cup and blend till the desired paste.
• Add salt and refrigerate the paste for up to 2 weeks or freeze for up to 6 months.

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.

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.

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.

GUJRATI KADHI

Steps:

• Place yoghurt,besan, ginger paste and turmeric in mixing bowl and mix for 10 sec/speed 5.
• Add water and mix for a further 10 sec/speed 5.
• Next, add the sliced chillies and cook for 15mins/100°C /speed 2.
• Add the tempered spices, salt to taste and cook for a further 15mins/100°C/speed2.
• Garnish with coriander and serve with rice or kichadi and pappadums.

GUJARATI KADHI | TRADITIONAL GUJARATI KADHI | HOW TO MAKE GUJARATI KADHI

Steps:

• For gujarati kadhiTo make gujarati kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain.Add 3 cups of water and mix well and keep aside.Heat the ghee in a kadhai and add the cumin seeds and mustard seeds.When the seeds crackle, add the asafoetida and sauté for a few seconds.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.Reduce the flame and simmer the gujarati kadhi for 10 to 12 minutes, while stirring occasionally.Garnish the gujarati kadhi with coriander and serve hot with rotli, puran poli and khichdi.
• For the Gujarati kadhi recipe, in a large bowl, add the curd. Add the besan. Besan helps in thickening the Gujarati kadhi on cooking. Add 3 cups of water. If you like thick texture of Gujarati kadhi, then increase the quantity of besan or reduce the quantity of water added. Using a whisk, mix well till no lumps remain. You can use hand blender too. It is very important to whisk till smooth. The curd-besan mixture should be lump-free. A wired whisk is best to use as it makes it easier to remove any extra lumps. Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. Always take a kadhai that is bigger in size as the kadhi will boil and if the kadhai is small, it might overflow. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); When the seeds crackle, add the asafetida, curry leaves and sauté for 30 seconds or else it will burn. Add the prepared curds-besan-water mixture. Add the ginger-green chilli paste. It gives a nice taste to the Gujarati kadhi. Add salt and sugar. At my home, we use jaggery as a sweetener in the Gujarati kadhi recipe. Some people even add turmeric powder to give a yellowish tinge to the Gujrati kadhi, you can try adding that too if you want. Mix it very well and cook on a medium flame for 2 minutes, while stirring continuously. Ensure the flame is not too fast as it might start to curdle. It is also important to stir continuously in the initial two minutes so that the mixture is mixed well and doesn't settle down. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. At this point, you need not stir continuously as now the kadhi will not curdle. Garnish with coriander. Serve the Gujarati kadhi hot with rotli, puran poli and khichdi. If you enjoyed our Gujarati kadhi recipe, then check out 50+ Gujarati dals/ kadhi recipe collection to explore something new.

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.