Ingredients for My Favourite Curry Gujrati Kadhi
- Gram Flour
- Curds
- Hot Water
- Salt to taste
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- Methi Seeds
- Hing Water
- Red Chile
- 1 sprig curry leaves
- Clove
- Green Cardamoms
- Green Chilies
- Ginger
- 2 cups water (adjust as needed)
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How to Make My Favourite Curry Gujrati Kadhi
- In a large bowl, whisk together the yogurt, turmeric powder, and salt until smooth. Set aside.
- Heat the oil in a large pan or pot over medium heat. Add the mustard seeds and let them splutter.
- Add the asafoetida (hing) and curry leaves, sauté for 10 seconds until fragrant.
- Add the chopped onions and ginger-garlic paste. Sauté until the onions are translucent, about 5 minutes.
- Stir in the turmeric powder and red chili powder. Cook for another minute.
- Add the gram flour (besan) and cook for 2-3 minutes, stirring constantly, until it's lightly browned.
- Gradually whisk in the water, ensuring no lumps form. Bring to a simmer.
- Reduce heat to low, and gently stir in the yogurt mixture. Simmer for 10-15 minutes, stirring occasionally, until the kadhi thickens to your desired consistency.
- Garnish with cilantro and serve hot with rice or roti.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
8g
Fat
6g
Carbs
2g
