- PREP TIME 10 MINS
- COOKING TIME 10 MINS
- SERVES 4
- 500 ml Butter milk
- ½ tbsp chickpea flour
- 1 tsp ghee
- 1 tsp cumin seeds
- 5-6 curry leaves
- 2 tsp ginger chili paste
- Pinch hing
- Pinch Garam masala
- ½ tbsp coriander leaves ((fine chopped))
Take 2-3 cups of buttermilk and beat it very well. Add 1 tbsp of chickpea flour (basen) into it and blend it."
Take a pan and add 1-2 tbsp of ghee to the pan. Give the pan a little swirl until the ghee start melting. While the ghee is melting in the pan add some curry leaves, a pinch jeera seeds, 1 tbsp of ginger, 1 tbsp green chilly paste, a pinch of Asafoteda (hing), 1 tbsp garam masala."
Once the basic tempering is ready add the premixed buttermilk into the pan and whisk it very well. Give it a nice gentle stir until it becomes smooth. Add salt to taste and some chopped coriander. Keep the kadhi in low simmer for 2-3 mins. Please do not boil it. The Gujarati Kadhi is ready to be served."
- Do not boil the kadhi. If you boil the kadhi it will start splitting. So please heat up the kadhi for a maximum of 2-3 minutes.
- Stir the kadhi very well after adding to the masala to avoid getting stuck at the bottom of the pan.