1/1 Photo of Kadhi
This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an "authentic gujarati dish" - it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it.
My Private Note
Units: US | Metric
- 2 tablespoons grams flour
- 1 cup yoghurt or 1 cup buttermilk
- 2 -3 cups water
- 1 1/2 teaspoons salt
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon chili powder
- 1 tablespoon ghee
- 3/4 teaspoon cumin seed
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon fenugreek seeds
- 10 curry leaves
- 1 pinch asafetida powder (hing)
- 1 small onion, finely chopped
- 1/4 teaspoon turmeric
- chopped fresh coriander (to garnish)
- 1Place gram flour in a deep mixing bowl.
- 2Add yoghurt and water, and whisk until smooth.
- 3Stir in salt, ginger, garlic and chilli.
- 4Heat ghee in a saucepan.
- 5Add the seeds and rest of ingredients.
- 6Stirfry until onions soften.
- 7Pour in yoghurt mixture and bring to boil while stirring.
- 8Turn down to simmer for 10-15 minutes, garnish and serve.
- 9Optional: Add pakodas (dumplings) before serving.
Nutritional Facts for Kadhi
Serving Size: 1 (208 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 93.3
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 3.3 g
- Cholesterol 16.1 mg
- Sodium 907.5 mg
- Total Carbohydrate 8.4 g
- Dietary Fiber 0.6 g
- Sugars 3.6 g
- Protein 3.0 g
The following items or measurements are not included: