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Gujarati Kadhi - (Gram
Flour Gravy)
Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian (Gujarati)
Ingredients
2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon(s) sugar or to taste
1 teaspoon(s) each of mustard seeds and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
2 tablespoon(s) ghee (clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves (kadi patta)
salt to taste
finely chopped coriander leaves to garnish
Method
Mix the yoghurt, gram flour and water in a vessel beating well so
that no lumps are formed. Add the grated ginger, slit / chopped green
chilli(es), curry leaves, sugar and salt. Keep on low flame for 5
minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2
minute(s). Add the mustard seeds and the cumin seeds. Let them crackle.
Now, add the asafoetida, the red chilli bits, turmeric powder and fry on
low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst
simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.
Serve hot with: Yellow Gram Rice or white rice.
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