Gujarati kadhi is more watery than Punjabi kadhi and I love it I particularly like the sweetandsour flavor that is typical of Gujarati cooking This kadhi is great to eat with plain rice or khichdi
Prep Time
25 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Mix together water
yogurt
and chickpea flour in a large saucepan until smooth; add green chile peppers
ginger
sugar
turmeric
and salt. Bring to a boil
then immediately reduce heat to low and simmer for 5 to 10 minutes.
Make tadka: Heat together oil and ghee in a small skillet over medium heat. Fry dried red chile peppers
curry leaves
cumin seeds
mustard seed
and asafetida powder in hot oil-ghee mixture until seeds splutter.
Stir tadka into yogurt mixture in the saucepan. Mix in cilantro and serve hot.
