Recipe by Charishma_Ramchandani
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:)
Top Review by Kuli Singh
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.
- 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
Directions See How It's Made
- 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.