Gujarati Kadhi|Side Dish For Roti

       Gujarati kadhi-is a yogurt based sweet and spicy curry with chickpea flour along with spices and tempered with ghee.Its an authentic Gujarati preparation served along with phulkhas,roti,kichdi etc.Even though there are varieties of kadhi's like Punjabi kadhi,rajathani kadhi.This Gujarati kadhi has it unique flavours and taste.If you have some leftover curd or at times when there is no vegetable available this Gujarati kadhi comes to rescue..
     My landlord is Gujarati and she makes many yummy Gujarati dishes, i never tried to make any of them..few days back when i wanted to make something with homemade curd which got little curdled not smooth, i thought about making this kadhi.This recipe is adapted from tarladalal but altered to our taste buds..
    This Gujarati kadhi is the base of any other kadhi recipe like kadhi pakora,kadhi bhindi,methi kadhi etc.This kadhi resembles few of the south Indian dishes like Moru curry a yogurt based curry
 with ground coconut and spices and a andhra yogurt curry menthi majjiga which is a tempered yogurt gravy.I love both these south Indian curries alike when it comes to rice. This Gujarati kadhi we had with methi thepla, its the best combo ever..If you want to have it for rice add more green chilies and avoid adding sugar to it.You should think of adding red chilies too while tempering.
   
Believe me its so tasty and will be ready in just 15-20 minutes.
 

                               Gujarati Kadhi|Side Dish For Roti

   
 Cuisine: Indian Category:Side Dish Yields:2 cups Prep time:5 minutes Cook time:8-10 minutes Total time:15 minutes




Ingredients:

• 1 cup thick yogurt/Thayir
• 1 - 1 1/2 cup water
• salt required.
• 1 tsp ginger-chili paste/1-2 green chili and little ginger pound(adhrak paste)
• 1 tsp sugar(optional)
• 1 tsp or more besan/chickpea flour/Kadala maavu.(i used 1 tsp)

To temper:

• 1 tsp ghee/Nei
• 1/2 tsp mustard seeds/Kadugu.
• 1//2 tsp cumin seeds/jeera/Jeeragam
• few curry leaves/Karuvepilai.
• 1 red chili(optional)/Kancha milagai/milagai vatral.

Method:

• Mix besan,chili-ginger paste,salt ,sugar to yogurt .
• Mix it well there should not be any lumps.

• Add 1 cup of water .Check the consistency of the kadhi.It will get thick while you cook.
• Cook this yogurt mix in low fire for 5 min.
• In the mean time heat another tava add ghee to it.
• Add mustard seeds and cumin .Let the mustard seeds crackle.
• Add curry leaves,hing,red chili(if adding any).

• Add this tempering to already boiling kadhi .

• Keep it for 2 minutes or until it boils again.
• Gujarati Kadhi is ready to serve.
• Serve with kichadi or thepla or phulkas.

Note:

• Adding of red chili is optional.If you want a spicy curry try adding red chili while tempering.
• Adding of sugar is optional.too.If you are a spice lover then avoid adding sugar.But kids will love it with sugar.

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