Gujarati (Kathiyawadi) Kadhi

Name: Gujarati (Kathiyawadi) Kadhi
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup (about 240ml) Curd; 4 cups (about 960ml) Water; 2 tablespoons (about 16g) Gram flour (besan); 1 tablespoon (about 15ml) Oil; 1/2 teaspoon (about 2g) Mustard seeds; 1/2 teaspoon (about 2g) Cumin seeds; 1 pinch Asafoetida (hing); 8 leaves Curry leaves; 1 , slit Green chili; 2 Cloves; 1 Bay leaf; 1 tablespoon (about 10g, adjust to taste) Jaggery; to taste Salt; 2 tablespoons chopped Fresh coriander

Heena Jani @hinajani

#CA26
#DahiSpecial
#Dahi
#Curd
#Kadhi

Heena Jani @hinajani

#CA26
#DahiSpecial
#Dahi
#Curd
#Kadhi

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Ingredients

20 minutes

4 servings

1 cup(about 240ml) Curd
4 cups(about 960ml) Water
2 tablespoons(about 16g) Gram flour (besan)
1 tablespoon(about 15ml) Oil
1/2 teaspoon(about 2g) Mustard seeds
1/2 teaspoon(about 2g) Cumin seeds
1 pinchAsafoetida (hing)
8 leavesCurry leaves
1, slit Green chili
2Cloves
1Bay leaf
1 tablespoon(about 10g, adjust to taste) Jaggery
to taste Salt
2tablespoons, chopped Fresh coriander

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Steps

20 minutes

1

Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves, green chili, cloves, and bay leaf. Sauté for 30 seconds.
2

Add 4 cups water to the pan and bring to a boil.
3

Add salt and jaggery. Let it simmer for 2 minutes.
4

In a bowl, whisk curd and gram flour until smooth.
5

Once the water mixture is boiling, slowly add the yogurt-besan mixture, stirring constantly.
6

Simmer on medium heat for 10 minutes, stirring occasionally.
7

Add chopped coriander, mix well, and turn off the heat.
8

Serve hot with rice or khichdi and enjoy ✨