About this recipe:This authentic Gujarati style kadhi is a little more watery than the Punjabi version. I prefer this version, with the perfect balance of sweet and sour. This is great to eat with plain rice or khichdi (rice and lentils).
475ml natural yoghurt
2 tablespoons chick pea flour (besan)
4 green chillies, halved lengthways
1 tablespoon finely chopped fresh root ginger
1 tablespoon caster sugar or to taste
1/2 teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee (clarified butter)
2 dried red chillies, broken into pieces or crushed chillies to taste
1 sprig fresh curry leaves
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seed
1 pinch asafoetida powder
4 tablespoons chopped coriander leaves
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Method Prep:5min › Cook:20min › Ready in:25min
Mix the water, yogurt and chick pea flour together in a large saucepan until smooth; add the green chillies, ginger, sugar, turmeric and salt. Bring the mixture to the boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
Heat the oil and ghee together in a small frying pan over medium heat; fry the dried red chillies, curry leaves, cumin seeds, mustard seed and asafoetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the coriander. Serve hot.
Chick pea (besan) flour, curry leaves and asafoetida powder can be found in Indian/South Asian stores.