Tuesday, June 10, 2008

Yellow Kadhi

This is the typical Kadhi my mom makes. Even my mom-in-law prepares similar kadhi but hers is little sweeter than my mom's version. My husband's paternal grandmother always makes yellow kadhi and his maternal grandmother always used to make white kadhi. They both believed that their own version is the "real" Gujarati kadhi. :-) But I think, Gujaratis make both yellow and white kadhis. & I guess, by the preference and pallettes of the families, they start making and stick to one particular version or make both. The recipe given below is my mom's Maharashtrian version. My observations of Gujarati yellow Kadhi are noted below.

Yellow Kadhi
1 cup plain yogurt + 1 cup water
2 tbsp besan
Salt to taste
A pinch of sugar

1 tsp oil + 1 tsp ghee
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp fenugreek seeds
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2 sprigs of curry leaves
1 tsp ginger, grated

1. Whisk yogurt and water to make buttermilk. Add besan and whisk again till no lumps remain.
2. Heat oil and ghee in a saucepan.
3. Add all the ingredients for tempering.
4. As the mustard seeds start spluttering, lower the gas. Slowly add buttermilk mixture while stirring continuously.
5. Add salt & sugar. Bring to boil while on the low flame.
6. Serve hot.

Note -
1. Mom sometimes add white radish cut into circles or drumsticks/saragawa/shevgyachya shenga. If you want to add these, add them in the tempering. Add a spoonful of water and keep a lid with some water on top. Let the vegetables cook and then proceed as above.

For the Gujarati version of yellow kadhi, as per my family,
1. Add more sugar about 1 tsp to 1 tbsp per your sweet preference.
2. Add green chili-ginger paste.
3. Add 1 or 2 boriya chilies in the tempering.

This post is my contribution to Siri's Frozen Yogurt event.


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