Gujarati Kadhi (gujatathi Kadhi)
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Perfect the art of creating the authentic gujarati kadhi by simmering the buttermilk and besan mixture together and enjoying it with a tempering of curry leaves, mustard seeds and chillies. Pair the slightly sweet gujarati kadhi with boiled rice.
- Mix the gram flour, curds and 3 teacups of water. Beat.
- Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
- Boil whilst stirring for a while.
- Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
- Add the tempering to the kadhi and boil for a few minutes.
- Sprinkle coriander on top and serve hot.
This recipe was contributed by akshara-vats on 09 Sep 2010
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