Thursday, May 29, 2008
My husband's maternal grandmother used to make white kadhi and paternal grandmother makes yellow kadhi. Both kadhis are made in Gujarati homes but sometimes, as per family preference, one kadhi is made more often than the other. So this one, we refer to as Naniji's Kadhi. The yellow one is called Dadiji's kadhi. :-)
1 cup plain yogurt
1 1/2 cup water
2 tbsp besan
salt to taste
1 tsp - 1 tbsp sugar (decide your own preference!)
1/2 tsp ginger-green chilies paste
1 tsp oil
1/2 tsp ghee
1 cinnamon stick
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp fenugreek seeds
1 sprig curry leaves
3-4 round dry red chilies/boriya chilies
1. Churn yogurt, water and besan and make buttermilk without leaving any besan lumps.
2. Heat oil and ghee in a thick bottomed saucepan.
3. Add all the ingredients for tempering.
4. As they start spluttering, slowly add buttermilk mixture.
5. Bring it to boil. Add salt, sugar & chili-ginger paste.
6. Simmer for few minutes while stirring with the ladle.
7. Serve hot with khichdi or pullao.
1. Generally, kadhi is made fresh just before serving. Making it and re-heating it later is not recommended.
2. For the traditional taste, use only dollops of ghee for tempering!
3. If boriya chilies are not available, use 2 red, dry chilies, halved.