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In Bombay, the main attraction of going to a Gujrati restaurant for a Gujju Thali meal was the delicious kadhi. Even though we prepared it at home regularly, eating it at Panchavati Gaurav was different! Today suddenly got all nostalgic about the kadhi at Panchavati Gaurav and decided to prepare it at home.

This is what you’ll need

For the kadhi

Dahi (yoghurt): 1 cup

Besan (gramflour): 3tbsp

Sugar/ Jaggery: 2tsp (optional)

Salt to taste

For the seasoning

Ghee: 1tbsp

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Methi (fenugreek seeds): 1/2tsp

Hing (asafoetida): 1/4tsp

Whole red chillies: 3-4

Curry leaves: Few

Cloves: 4-5

Cinnamon: 1″ piece

Let’s get cooking

1. Mix the besan and the dahi to a smooth paste, making sure no lumps are formed.

2. Heat this mixture, adding 2 to 3 glasses of water and bring to a boil. Lower the flame and continue boiling for another 10 minutes, until the raw smell goes. If using sugar or jaggery add it now.

3. Heat the ghee in another pan and season with the ingredients mentioned under seasoning.

4. Add this to the yoghurt besan mixture, along with salt and mix well.

5. Serve hot with rice or khichdi.

Approximate preparation and cooking time: 30 minutes

Serves: 4




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2 Responses to GUJRATI KADHI

  1. Indian Food says:

    I never add sugar/jaggery to kadhi. I am surely going to try this gujrati kahi.

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