Kadhi (Yogurt & Chickpea flour)
1 cup dahi (plain yogurt)
2 cup pani (water)
2 tablespoon chanaa no lot (chickpea flour)
1 tablespoon ghee (clarified butter) or butter or vegetable oil
1 suku marchu (whole dried pepper)
¾ teaspoon jiru (cumin seeds)
1/8 teaspoon hing (asafetida)
2 taj (cloves)
1” laving (cinnamon stick), cut into smaller pieces.
6‑8 leaves mitho limdo
¼ teaspoon methi (fenugreek) seeds
1 teaspoon mithu (salt)
2 teaspoon saaker (sugar)
½ teaspoon aadu (ginger), grated
2 lilu marchu (green chili), finely chopped
1 tablespoon limbu (lemon juice)
some kothmari (cilantro), coarsely chopped
1. Blend the yogurt, water and chickpea flour.
2. Heat ghee in a separate bowl. Add the whole dried pepper, cumin seeds and asafetida. When the seeds start popping, add the cloves, broken cinnamon stick, mitho limdo & fenugreek seeds. Wait 15 seconds and pour the oil over the yogurt mix.
3. Bring the mix to a boil on medium heat. Add salt, sugar, ginger, green chili & lemon juice. Reduce heat and let simmer till it thickens to desired consistency. Watch for boiling over. Use a pot that is no more than 1/3 to ½ full.
4. Garnish with fresh cilantro before serving over hot rice or khitchdi.
· A cup of boiled vegetables (typically okra, potatoes or eggplant cut into bite-size pieces) may also be added to the kadhi after the vaghaar.
· A Bhavnagari kadhi has turmeric, and is quite thick, whereas the Surati’s omit the turmeric, add garlic and keep it quite thin.