2 Reviews

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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Charishma_Ramchandani July 01, 2004
Gujarati Kadhi