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    You are in: Home / Recipes / Gujarati Kadhi Recipe
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    Gujarati Kadhi

    Average Rating:

    2 Total Reviews

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    • on April 05, 2007

    • on July 01, 2004

      Gujrati kadhi is my all-time favourite kadhi{curry} amongst the many Indian curries I prepare and serve my family. I used 6-8 cups water for 1 cup of curd{plain fat-free yogurt}. Instead of adding ginger-garlic paste and green chilli paste{which is pretty unusual in my part of the world}, I used fresh grated ginger. Chopped ginger is also fine and works well. As for the chickpea powder, I used 2 tbsps. of readymade gramflour {besan}. I substituted the ghee with Pure Wesson Canola oil{to make it less rich}. Other than the cumin seeds and curry leaves, for the seasoning, I also used 1 tsp. of mustard seeds, 1/4 tsp. of methi seeds, 1/4 tsp. of asafoetida powder mixed with a little water, 1/2 tsp. red chilli powder, 3 cloves, 3 green cardamoms, 1/2 tsp. turmeric powder and 1 1/2 tsps. salt instead of just 1 tsp. Please note that in step 6, I did bring the mixture to a boil and then allowed it to simmer for a few minutes with the seasoning. I did not use any cilantro to garnish. I served this with plain white Basmati rice for a nice lunch.

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    Nutritional Facts for Gujarati Kadhi

    Serving Size: 1 (7052 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 8293.3
    Calories from Fat 748
    Total Fat 83.1 g
    Saturated Fat 10.4 g
    Cholesterol 13.3 mg
    Sodium 21281.1 mg
    Total Carbohydrate 1565.6 g
    Dietary Fiber 304.1 g
    Sugars 2.3 g
    Protein 346.6 g

    The following items or measurements are not included:

    green chili paste

    ginger-garlic paste

    curry leaves


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