KADHI
Kadhi is a soup made with yoghurt, chickpea flour and spices. It is tempered with certain spices and served as part of the main course with other gujarati foods.
The basic ingredients are dahi, ginger, chillies, corriander and a little chickpea flour (just to thicken the soup). Served with pullao, chhuta moong, chhutti daal the khadi is fabulously tangy and sweet. It is a great warmer in the winter and can be served with plain rice or kichdi.
Whilst not difficult to make, it needs a lot of attention and stirring. You cannot just leave it to boil as the curds and whey would separate leaving a right old inedible mess. So one piece of advice is that if you are planning on making kadhi, do not even attempt to multi task until the kadhi is bubbling away.
1 cup yogurt
1 1/2 tab sp gram flour
2 cups water
1 tea sp salt
pinch turmeric powder
1 tea sp green chili paste
1/2 tea sp ginger paste
for waghar temparing
1 tab sp ghee
1 tea sp jeeru
1 stick cinnamon
few leaves limdo
1/2 tea sp methi
pinch asafoetida.
METHOD
Mix curds and gram flour,whisk well till its smooth and no lump remain. Keep on the side. In a pot heat the ghee .Add cinnamon,methi,cumin seeds,limdo,and asafoetida.When it starts to crackle add kadhi mix and all the above masalas cook on high flame stirring continuously till it starts to boil.Turn on medium heat let cook for appx 5 min.Garnish with cilantro.
NOTE: Can add 1 tea sp jagarey .
jikoni 