Best My Favourite Curry Gujrati Kadhi Recipes

MY FAVOURITE CURRY- GUJRATI KADHI

My Favourite Curry- Gujrati Kadhi image

This has been my all-time favourite kadhi! I love it more than my traditional Sindhi and Punjabi curries(all these are Indian). I have had bowl fulls of this in Gujrati restaurants whenever we've gone to those. I love Gujrati food with all my heart(its light and delicious!) and this kadhi is the BEST one ever! This is a good recipe to have on hand when time is short and you want to serve - THE BEST! DONT FORGET to call me over:)

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons gram flour
100 g curds, beaten
6 cups hot water
1 teaspoon salt
1 tablespoon oil
1 teaspoon mustard seeds
1/4 teaspoon methi seeds (fenugreek seeds)
1/4 teaspoon hing water (asafoetida water)
1 -2 red chile
2 -3 curry leaves
1 -2 clove
1 -2 green cardamoms
2 -3 green chilies
1 teaspoon ginger
1 tablespoon gud water (jaggery water) or 2 teaspoons sugar

Steps:

Put the gramflour in a bowl.
Add the curd and mix ensuring that no lumps are formed.
Add hot water and salt and mix well.
Allow the kadhi (curry) to boil in a large open-mouthed vessel.
Make sure you remove the scum the collects on the top, from time to time.
While the kadhi is boiling on medium flame, prepare the seasoning.
For this, put a tbsp of oil in a pan.
Add the ingredients listed under'Seasoning'.
Saute the ginger till the raw smell is gone.
Put the seasoning ingredients into the boiling kadhi.
Mix well and serve hot with white rice.

Nutrition Facts : Calories 86.6, Fat 5.1, SaturatedFat 1.2, Cholesterol 3.8, Sodium 694.6, Carbohydrate 6.2, Fiber 1.1, Sugar 2.2, Protein 4.7

GUJARATI KADHI

Gujarati Kadhi image

I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 25m

Yield 4

Number Of Ingredients 16

Ingredients

4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4 green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee
2 dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
½ teaspoon cumin seeds
½ teaspoon mustard seed
1 pinch asafoetida powder
¼ cup chopped cilantro leaves

Steps:

Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 9.1 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 3.8 g, Sodium 100.2 mg, Sugar 14.1 g