Gujarati Yoghurt Kadhi – Main Course

Posted by admin | Recipes,Vegetarian | Sunday 30 January 2005 6:57 am

This is totally my favourite curry. Have it plain, have it with rice… it’s awesome!

This is totally my favourite ‘curry’. Have it plain, have it with rice… it’s awesome!
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GUJARATHI KADHI – Gram Flour Curry Serves: 4
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INGREDIENTS
2 tbsp bengal gram flour (besan)
2 cups yoghurt, preferably sour
4 cups water
2 tsp grated ginger
2 green chilies slit down the center
2 tsp sugar or to taste
1 tsp each of mustard seeds and cumin seeds
½ tsp asafoetida
½ tsp turmeric powder
2 tbsp ghee (clarified butter)
1 red chilli broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish

PREPARATION
Lightly heat the gram flour stirring constantly and dry it totally. Set aside.

Mix the water and the yoghurt thoroughly in a pan so that there are no lumps.

Slowly add the gram flour mixing thoroughly all the while.

Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low heat till the mixture comes to a boil. Keep simmering, stirring occasionally.

Meanwhile heat the ghee in a pan for 2 minutes. Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.

Pour the tempering into the gram flour gravy and stir occasionally whilst simmering on very low heat for 5 minutes.

Garnish with finely chopped coriander leaves and serve.

Tip : This is one recipe where you can definitely substitute the ghee with oil. Unless of course, you’re training to be the chef in a Gujarati kitchen.

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