Ingredients
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2 cup curd
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3 tbp gram flour
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2 tbsp ghee
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1 inch ginger
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10 - 12 curry leaves
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1 tbsp cumin seeds
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3-4 green chilli
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1/2 tsp musturd seeds
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pinch hing
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as per taste salt
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2 tbsp sugar
Directions
Gujarati cuisine is one of the the oldest culinary treasures of India and is primarily vegetarian. It offers a wide variety of vegetarian dishes, each with its unique cooking style, different kinds of pickles, farsans, chutneys and foods that are always high on nutritional value. But the real essence of Gujarati food lies in the creative use of everyday vegetables and mild spices. It is an exquisite blend of flavors where sweet notes dominate most dishes like the famous Gujarati Kadhi.
Gujarati Kadhi is lighter when compared to Punjabi Kadhi. The curd and gram flour is turned into a liquid mixture by mixing with few cups of water. The chopped green chilies, chopped ginger and asafoetida are fried in a pan in medium flame. After that the curd paste is mixed and heated for few minutes and stirred. Served hot with Khichdi, naan, chapati or rice.
Kadhi is a traditional gujarati preparation of a wonderful sweet and spicy curd mixture thickened with gram flour, which can be enhanced in many ways using other ingredients like pakoras and koftas. Remember never to boil the kadhi on a high flame as it tends to curdle. Gujarati kadhi goes very well with khichdi.
You may also check our other variety of gujarati food like, dal khichdi, Oats khichdi, sandwich dhokala, patra,
Nutrient values per serving
Energy | 60 cal |
Protein | 0.3 g |
Carbohydrates | 8.7 g |
Fiber | 0.2 g |
Fat | 2.6 g |
Cholesterol | 0 mg |
Vitamin A | 24.9 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0 mg |
Vitamin C | 0 mg |
Folic Acid | 1.9 mcg |
Calcium | 1.8 mg |
Iron | 0.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 1 mg |
Potassium | 9.4 mg |
Zinc | 0 mg |
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Steps
1
Done
|
Combine the curds and besan in a deep bowl and whisk well till no lumps remain. |
2
Done
|
Heat the ghee in a kadhai and add the cumin seeds and mustard seeds. |
3
Done
|
Add the prepared curds-besan-water mixture, curry leaves, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously. |
4
Done
|
Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally. |