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My review
Gujarati Kadhi
SUSMITA
"I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi."
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Ingredients
25 m servings 185 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
- Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.
Nutrition Facts
Per Serving: 185 calories; 9.1 g fat; 18.9 g carbohydrates; 8.4 g protein; 16 mg cholesterol; 100 mg sodium. Full nutrition
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Reviews
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Newest
8/22/2010
Really really delicious! My husband makes the khichdi, I make the kadhi. The first time I made this recipe, hubby was a little skeptical about the turmeric and cilantro, but I followed the recip...
9/7/2011
this was ok at best, but perhaps I didn't nail it. I tried making it with chicken. I poached the chicken in the curry broth after following the recipe closely. The seeds and asofateda smelled gr...