Good Afternoon| Again looking for ideas recipes gujarati kadhi interesting? The way to prepare it is not difficult and not too easy. If wrongly processes it, the result will not be satisfying and in fact tends to be unpleasant. Whereas gujarati kadhi the delicious should have aroma and taste that be able to provoke our appetites.

There are many things that more or less have an effect on the quality of taste dari gujarati kadhi, first from the type of ingredients, then the selection of fresh ingredients, up to how to process and serve it. No need to bother if will prepare gujarati kadhi what is delicious wherever you are, because as long as you know the tricks and how to do this, this dish be able to become treat special.

Gujarati kadhi is a sweet tangy yogurt-based dish made with gram flour, spices, herbs and seasonings. This easy variant of kadhi is made without gram flour fritters (pakoda). It makes for a quick comforting lunch or dinner paired with a side of steamed basmati rice or roti. Kadhi refers to a yogurt kind of soup dish which is quite popular in Northern and Western India.

To get started with this recipe, we have to prepare a few ingredients. You can have gujarati kadhi using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Gujarati kadhi:

1. Take 1 cup curd or 3 cups of buttermilk
2. Get 2 tablespoon besan chickpea flour
3. Prepare 1 tablespoon thai green chilles and fresh ginger paste
4. Prepare leaves Few Kadhi patta mithi limdi
5. Make ready Pinch hing asafoetida powder
6. Make ready 1/2 tablespoon sugar
7. Make ready 1-2 tablespoons ghee clarified butter
8. Take Cumin seeds, jeeru
9. Take Mustard seeds, rai
10. Get 1 teaspoon fenugreek seeds methi

Kadhis are usually made during the summer as yogurt is very cooling to the body. But I make this kadhi recipe once a week no matter it's summer or not. I particularly like the sweet-and-sour flavor that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Instructions to make Gujarati kadhi:

1. Step 1 Mix curd and besan chickpea flour until all lumps are gone. If you’re using buttermilk, do the same. If are using curd add 2 cups water and blend well with whisk. Add salt, green chilli and fresh ginger paste, pinch of asafoetida, turmeric powder, 1 teasp methi fenugreek seeds, 1 teasp cumin seeds jeeru, sugar and few sprig of curry patta/ limadi, mix it all. If you have time let it soak for few minutes, otherwise you can start warming the kadhi.
2. Step 2 Optionally add fresh grated amba harad aka galangal, fresh ginger, pinch of black pepper powder or 1 to 2 tablespoon of crushed green tuvar dana aka fresh pigeon peas after crushing it with cumin and kadhi patta
3. Step 3 It is very important to keep stirring the kadhi when you start warming otherwise it will curdle, water will separate. Heat and stir until it starts boiling like boiling milk. Once it starts boiling, it is important to turn down heat or switch off heat, or else kadhi will spill over.
4. Step 4 Turn off heat for kadhi and put a small ladle or small pot for vaghar. Add ghee, optionally a whole red dried chili, mustard seeds and cumin seeds. When the seeds start to splutter and they look darker in color, turn off heat and add few kadhi leaves/limadi, be careful as hot ghee and leaves can cause the ghee can splatter out of pot, drop leaves from a bit of distance. Same caution while adding the ghee vaghar to hot kadhi, do it from a bit distance.
5. Step 5 Optionally add fresh washed and cut coriander powder/cilantro.
6. Step 6 Eat with plain rice and mori dal (boiled toor dal with just salt and haldar) and any shake. Kadhi is also traditionally eaten with shake bhakhari more like a soup on side. One of my favorite ways to eat kadhi is to break bhakhari into pieces and soak it in the kadhi and eat the soft bhakhari with kadhi.
7. Ready to serve and ENJOY!

I particularly like the sweet-and-sour flavor that is typical of Gujarati cooking. This kadhi is great to eat with plain rice or khichdi. Kadhi goes well with any vegetable and especially when you have legumes as one of the main dishes. Kadhi is a traditional Gujarati preparation of a wonderful sweet and spicy curd mixture thickened with besan (gram flour), which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle.

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