Tuesday, August 5, 2014



I have been fond of Gujarati food ever since I went there, leaving my home town of  Bangalore for the first time, when I got married years ago. A particular favourite was the Kadhi made by the Gujaratis. This is a light yogurt and besan based dish, which had a memorable taste.

Whenever we ordered the typical thali, I used to love the unlimited amount of kadhi which came as part of the deal. Kadhi is usually had with rice or khichdi.

This recipe is adapted from Master Chef Sanjeev Kapoor's book, " Simply Indian Cookbook." a collection of traditional Indian recipes.

  • Gram Flour, Besan, 1/4 cup
  • Yogurt, 2 cups
  • Jaggery, 1 lemon sized piece
  • Green Chillies, 2
  • Curry leaves, 8-10
  • Salt, to taste
  • Oil, 2 tbsp
  • Mustard seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Red Chillies Whole, 2
  • Cloves, 3-4
  • Cinnamon, 1 " stick
  • Asafoetida, 1/8 tsp

Grate the jaggery
Wash and finely chop the green chillies
Wash curry leaves and pat them dry
Mix together the besan and yogurt to make a smooth paste
Add 4 cups of water and mix well
Add the grated jaggery and chopped chillies to the mixture of  yogurt and besan 
Cook on medium flame stirring continuously till kadhi thickens to attain medium consistency
Add salt to taste
Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds,
When this sizzles, add in this order: curry leaves, red chillies, cloves, cinnamon, and asafoetida
When the seasoning is done, add it to the kadhi and mix well
Serve hot.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !