Kadhi 3 - Gujrati Kadhi
This is a popular dish in our house and my girls love it. I make it double this amount and keep it in the fridge for a few days. Serves 4-6
500 ml. mature (khatta), natural yoghurt (dahi). Use full fat yoghurt where possible. Skimmed milk yoghurt is more likely to curdle during cooking.
500 ml. water
2 level tbs. gram/chickpea flour (besan)
1 tbsp. ghee or oil
1/2 tsp. each cumin* (jeera)
1/4 mustard seeds*
8-10 grains fenugreek* (methi) seeds
2 cm. piece of cinnamon stick
6-7 dry red chillies, reduce if you like food mild
1 tbs. chopped ginger
7-8 curry leaves
1 tsp. salt
1 tsp. sugar
1 heaped tbsp. coriander leaves, finely chopped
2 green chillies and 1/2" piece ginger ground together. If you don't like hot food, omit these.
1/4 tsp. turmeric powder, optional
*You can use any one or all of of these seeds
Place yoghurt and water in a bowl and beat well, either using a hand beater or an electric one. This will remove any lumps.
Place gram flour in a separate bowl and make it into a thin paste, using a little of the yoghurt/water mix from step one. If you add dry besan directly into the main bowl, it will form lumps.
Now add this paste to the main bowl and beat vigorously, by hand or electric beater. Keep aside.
Heat oil/ghee in a large, heavy bottomed pan and add cumin, mustard and fenugreek seeds, dry chillies, cinnamon stick and cloves.
When seeds splutter, reduce heat and add ginger and curry leaves. Fry on low heat, until ginger is lightly browned.
Add the yoghurt and gram flour mixture to the pan. It is better to strain it through a sieve. Any left over lumps will be removed (besan makes lumps very easily).
Add salt, sugar, ginger/green chilli paste-if using, and coriander leaves (and turmeric, if used). Bring it to boil, stirring continuously.
Simmer on low heat for 10-15 minutes.
Serve with Boiled Rice