1 Review

This has been my bro.'s as well as my all-time favourite kadhi! I love it more than my traditional Sindhi and Punjabi curries(all these are Indian). I have had bowl fulls of this in Gujrati restaurants whenever we've gone to those. I love Gujrati food with all my heart(its light and delicious!) and this kadhi is the BEST one ever! The main ingredient I use more is ginger. I use 1 tsp. of grated ginger instead of 1/4 tsp. Also, I do not use and have never heard of anyone using wheat flour for this recipe. I've made this curry twice in the last 3 days and realised that if I added 3 cups of water instead of 2 and 3/4 cup of sour curd{which I make sour by adding the juice of 1/2 lemon to it}instead of 1, then my curry has a much better consistency{we like it somewhat thin and not too thick}, so I just would like to bring that to light. This is a good recipe to have on hand when time is short and you want to serve - THE BEST with plain simple white Basmati rice! We love it!

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Charishma_Ramchandani April 22, 2004