Gujarati Kadhi Recipe
Indian sauces deserve special attention. And the first of them, with which we will get acquainted, is a kadhi sauce based on chickpea flour and sour cream. It turns out very thick, beautiful bright yellow color due to the addition of turmeric. Sauces are an addition to the main dish. They also give a special taste and richness.
Without caddy (kadhi), a soup made from chickpea flour and yogurt, it is impossible to imagine the daily and festive life of the population of northwestern India. In the western state of Gujarat, the Caddy is not as thick as in the north, but terribly tasty and fragrant. This is one of the best vegetarian dishes we know. Cuddy is usually served with rice and tortillas.
Gujarati Kadhi Recipe
Ingredients
- 1 cup of thick natural yogurt
- 4 tbsp Chickpea flour (besan)
- 2 cm fresh ginger root
- 1 small green hot chilli pepper
- 1 stick cinnamon
- 4 buds cloves
- 1/2 tbsp zeera seed
- 1/2 tbsp mustard
- 1 pinch of sugar
- 1 pinch of turmeric
- 1 pinch of shamballa seeds
- 2 tbsp vegetable oil
- 1 tbsp ghee
- several curry leaves
- handful of cilantro leaves
- salt
Instructions
- Peel and chop the ginger and chili as small as possible. Pour the yogurt into a bowl, add chickpea flour, sugar, turmeric and salt and, gradually pouring 3 cups of water, beat until smooth. Add ginger and chili.
- Pour the mixture into a saucepan with a thick bottom. Bring to a boil over medium heat, stirring continuously (otherwise cuddy will coagulate!), 7–10 minutes, then remove from heat.
- Heat the ghee and vegetable oil in the pan (the fire should be small), pour in the seeds of jira, then mustard, then shambhala. When the seeds start jumping and bursting, add the cloves and the cinnamon, broken into pieces. Cook for 20 sec., Add curry leaves and cilantro. Stir and immediately transfer the contents of the pan to the pan with the soup. While stirring, bring to a boil, serve hot with roti cakes, or you can make cakes with zira.
