Gujrati Kadhi

Name: Gujrati Kadhi
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 cups buttermilk; 2 tbsp chickpea flour(besan); 2 tsp ghee; 1/2 tsp mustard seeds; 1/4 tsp cumin seeds; 1/8 tsp fenugreek seeds; 2 cloves; 1/2 inch cinnamon; 1 bay leaf; 1/2 dry red chilli; Pinch hing (asafoetida); 1 stick curry leaves; 1/2 tsp ginger paste; 1 green chilli (chopped); 2 tsp jaggery; 1/2 tsp coriander powder; To taste Salt; 1 tsp Coriander leaves

Kinnari Kotak @cook_21118759

Gandhinagar, Gujarat

#rainbowweek4

Kinnari Kotak @cook_21118759

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Ingredients

20-30 minutes

2 servings

3 cupsbuttermilk
2 tbspchickpea flour(besan)
For tempering
2 tspghee
1/2 tspmustard seeds
1/4 tspcumin seeds
1/8 tspfenugreek seeds
2cloves
1/2 inchcinnamon
1bay leaf
1/2dry red chilli
Pinchhing (asafoetida)
1 stickcurry leaves
Masala
1/2 tspginger paste
1green chilli (chopped)
2 tspjaggery
1/2 tspcoriander powder
To tasteSalt
For garnishing
1 tspCoriander leaves

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Steps

20-30 minutes

1

Whisk chickpea flour in buttermilk such that there are no lumps.
2

Keep a pot on the stove. Pour 1 spoon ghee in it. Add mustard seeds. When they start to splutter, add cumin seeds, then fenugreek seeds, cloves, cinnamon, bay leaf, dry red chilli, curry leaves and Hing.
3

Immediately add whisked buttermilk, which was kept ready in step 1, keep on stirring continuously.
4

Add all the remaining masalas.
5

Keep it on high flame and stir continuously. If needed, reduce the flame in between.
6

Once it starts boiling properly, reduce the flame to slow.
7

Boil it on slow flame till it reduces to 2/3rd.
8

Garnish with coriander leaves and it is ready to serve hot.