Prep 5 mins
Cook 30 mins
This has been 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! This is a good recipe to have on hand when time is short and you want to serve - THE BEST! DONT FORGET to call me over:)
- 2 tablespoons gram flour
- 100 g curds, beaten
- 6 cups hot water
- 1 teaspoon salt
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1⁄4 teaspoon methi seeds (fenugreek seeds)
- 1⁄4 teaspoon hing water (asafoetida water)
- 1 -2 red chile
- 2 -3 curry leaves
- 1 -2 clove
- 1 -2 green cardamoms
- 2 -3 green chilies
- 1 teaspoon ginger
- 1 tablespoon gud water (jaggery water) or 2 teaspoons sugar
- Put the gramflour in a bowl.
- Add the curd and mix ensuring that no lumps are formed.
- Add hot water and salt and mix well.
- Allow the kadhi (curry) to boil in a large open-mouthed vessel.
- Make sure you remove the scum the collects on the top, from time to time.
- While the kadhi is boiling on medium flame, prepare the seasoning.
- For this, put a tbsp of oil in a pan.
- Add the ingredients listed under'Seasoning'.
- Saute the ginger till the raw smell is gone.
- Put the seasoning ingredients into the boiling kadhi.
- Mix well and serve hot with white rice.
Agreed - this is absolutely delicious. A few tips from my point of view though. 1) Make sure you do not over-fry the seasonings. 2) It is much nicer all round if you strain the resultant Kardhi to remove the whole seasonings whice get in the way, leaving you with a smooth, tangy, delicious concoction! 3) My Punjabi roots call for the addition of some nice potato pakoras to add some more sustenance.
Thankyou Charishma for introducing me to something new and absolutely wonderful! I have eaten alot of curries and this is one of the best. It tastes really unique, sweet and fruity due to the yoghurt, ginger and sugar. It is really wonderful how it does not use garlic or onion, the hing powder gives a great onion taste without the usual heavy, greasiness of fried onions. The only thing missing is the cumin and turmeric which is not in the ingredient list but I included these because they were listed in Charishmas review of another kadhi recipe. The cumin especially really improves the flavour. I made it both with pakodas (dumplings) and without, and it is wonderful either way. To make some simple gramflour dumplings, I mixed up half a cup of besan (gram flour) with a bit of hing powder, salt, pepper, paprika and red chilli powder in a bowl. I then add enough water to make a thick batter, then I drop large droplets of the mixture into a large pot of boiling water and boil them for 15 minutes until ready, then imerse in the finished kadhi. I am sure this kadhi recipe is the best one here on Zaar, I think garlic or onion would ruin this. This recipe is something speacial that everyone should try, dont get discouraged during the cooking process, it only tastes right at the very end.