31 December, 2014

Gujarati Kadi

Posted in : Continental, Lentil, Quick Bite on December 31, 2014 by : sid chowdhury

Ingredients:

• Yogurt- half lb.
• Ginger paste
• Green chillies
• Spice mix- Cinnamon, cardamom, clove, bay leaves, curry leaves, cumin and mustard seeds.
• Besan powder or Gram flour
• Oil or ghee (clarified butter)
• Salt
• Sugar
• Coriander leaves

Procedure:

1. Take yogurt and add 3 tablespoons (tbsp) of besan (gram flour) to it.
2. Add 3 green chillies, 2 tbsp salt and sugar, and 1 tbsp ginger paste.
3. Mix/Beat the yogurt mixture and add water to a consistency you prefer (could be less or more viscous).
4. Place a deep cooking pot on the cooking stove and turn on the heat.
5. In the cooking pot, add 2 tbsp of oil or ghee (clarified butter), cardamom (badi and choti elaichi), clove, bay leaves, curry leaves, cinnamon, cumin (shahi zeera) and mustard seeds (rai). This is called the tadka for the kadi.
6. Add the yogurt preparation (from step 3) to the tadka or spice preparation from step 5.
7. Let this cook under lid for 5-7 minutes, don’t let the kadi turn thick.
8. Garnish with coriander leaves and serve with steamed kolam rice.

For more recipes please email me at zoomsid@gmail.com or lovefoodrasoi@gmail.com