Gujarati Kadhi

Gujarati Kadhi is a very light gravy-based sweet n sour dish popularly served with Khichadi

Ingredients:

• ¹/₃ cup yogurt (curd/dahi)
• 1¹/₃ cup water
• 5 tsp besan (chickpea flour)
• ¹/₂ tsp grated ginger
• ³/₄ tsp finely chopped serrano pepper 
• 1 tsp ghee/butter
• ¹/₂ tsp cumin seeds (jeera)
• 6-8 curry leaves
• ¹/₄ tsp asafoetida (hing)
• 1 tsp sugar
• Salt to taste
• 3 whole cloves
• 3-4 small pieces of cinnamon stick
• 1 tbsp cilantro

Method:

• In a medium saucepan, whisk together the yogurt and water. 
• Add the besan and whisk again - ensure no lumps remain
• Add ginger, serrano pepper, sugar and salt; set it aside.
• In a tadka-pan, at a medium heat, add the ghee (or butter) and cumin seeds; wait until they crack. While the cumin seeds are cracking, add the cloves and cinnamon stick pieces. This will help your cloves crack as well before you add the tadka to the yogurt mixture.
• Switch off the heat and add  curry leaves and asafoetida; add this tadka immediately to the prepared yogurt mixture.
• Cook the mixture on a medium-high heat for a few minutes. Take the pan off the heat when the mixture comes to a boil. Cover with a lid.
• After a couple of minutes, mix in the cilantro and cover the lid back again.

Serving Suggestions:

Kadhi is traditionally served with Khichadi
Can also be served with rice/roti/pulav/etc.

Enjoy!