Kadhi, and that too, made the Gujarati way is a nice change from the everyday daals.....I make Kadhi at least once a week. This sweet and sour mixture tastes the best when accompanied with some thick daal, and rice. I make just plain toor daal, cooked until thick with some salt and turmeric, or sometimes, yellow moong daal, cooked to a mush with some garlic.....either way, that's the way to eat this Kadhi. Of course, there are people who like this as is, or with some puris - like me.
Here is my recipe for this Gujarati classic:
- 1 cup- Sour Yogurt, 1.5 cups water
- 1 heaping tbsp- Besan Flour
- 1 large jalapeño, 1 thick piece of ginger- chopped
- 1 large piece of jaggery
- A handful of Cilantro- chopped
- Salt - to taste
- A few curry leaves, Methi seeds, Mustard seeds, dried red chili, asafoetida and some ghee for the tempering.
- A pinch of Cardamom powder- for a nice fragrance and taste to the kadhi *the secret ingredient*
When ready to make the kadhi, add the besan flour and whisk until the mixture is smooth. Don't add too much besan otherwise you will end up with a thick kadhi later on. It shouldn't be too thick or too thin.
In a deep pan, heat some ghee or oil, whatever you prefer. Add the mustard seeds, methi seeds, curry leaves, dried red chili and the asafoetida. When everything starts to crackle, slowly add the kadhi mixture, stir to avoid any lumps. Bring to a boil. Add the salt and the jaggery to the kadhi,along with the cardamom powder...this is a great tip for that perfect Kadhi taste and the flavor.
Keep it on medium-low heat and boil until ready to serve. Garnish with some fresh cilantro at the end. Serve hot with plain,fluffy basmati rice and some thick daal, or just with some puris or rotis. I made Gujarati style Chana & Batata curry to go with this...Recipe for that will be posted soon.
For an interesting variation to this plain Kadhi, check out Bee & Jai's "Fajeto", made with mangoes, along with their very creative Jugalbandi of flavors. Definitely worth a look!
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