Gujrati Kadhi was inseparable from our Sunday lunches. My mom always made it spicy with a dash of sweetness. She thickened the yogurt mixture with the chickpea flour (also called gram flour). And the onion pakoras/fritters she made with that was just perfection on a hot sunny afternoon in Mumbai. I tried to enhance this recipe using purple cabbage pakoras and ginger in the kadhi. Here goes the recipe:
Ingredients: 1 Serving
1/2 cup full-fat greek yogurt
1 1/4 tbsp sifted gram flour
1/2 tsp olive oil
1/4 tsp cumin seeds
1/4 tsp black mustard seeds
A pinch of asafoetida
salt to taste
1 finely chopped green chili
1/4 tsp ginger paste
1/2 tbsp coconut sugar
1/2 tbsp finely chopped cilantro
~3 cups of water
*Combine the yogurt and gram flour in a bowl and whisk well until there aren’t any lumps.
*Mix water well and keep it aside.
*Heat the oil in a deep pan, and add the green chilies, cumin seeds, mustard seeds and ginger paste.
*When the seeds crackle, add the yogurt-gram flour mixture, salt, and asafoetida.
*While stirring continuously on a medium flame, add coconut sugar.
*Let it simmer for 10 to 12 minutes while stirring the kadhi occasionally.
*Garnish with cilantro and serve hot with ghee laden phulkas or steamed basmati rice.
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Thanks for stopping by lovelies!