GUJRATI KADHI WITH KHICHDI

The fact that gujrati kadhi is always a part of gujrati thali prives its significance in gujrati cuisine.

Sindhi kadhi, Punjabi kadhi, south Indian kadhi are few different types of kadhis. Gujrati kadhi is unique because of its sweet and sour taste. The curd gives a nice tanginess and jaggery or sugar is added for sweetness.

Gujrati kadhi recipe is very simple to prepare. It is generally enjoyed with gujrati khichdi. The combination of flavourful kadhi with simple khichdi is a perfect balance of flavours.

Gujarati cuisine has quite a few variations of their khichdi like masala khichdi, vegetable khichdi.

Here I have a basic dhuli moong dal and chawal ki khichdi. Dhuli moong dal can be replaced with whole moong dal, it tastes equally good, also enhances the nutrional value of khichdi.

Recipe of Gujrati Kadhi with Khichdi

Ingredients for Gujrati Kadhi

• 1 cup yogurt (dahi )
• 2 tbsp gram flour ( besan )
• ½ inch ginger
• 3 green chillies
• 1 tbsp sugar
• 1 ½ cup water
• Salt to taste

Ingredients for Tempering

• 2 whole dry red chillies( broken in 2 or 3 pieces)
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tsp asafetida
• 4 curry leaves
• 2 tbsp oil

How to make Kadhi

Make a paste for ginger and green chillies.

In a mixing bowl mix the curd, besan and ginger- chilli paste . Beat until the mixture is smooth and shiny without any lumps.

Add water and mix well.

Transfer the curd mixture in a pan. Put the pan on medium heat stirring continuously until it comes to a boil. Stirring at this stage is important as besan tends to sit down.

Simmer for five minutes. Add salt and sugar.

Heat oil in a small skillet for tempering.

Add mustard seeds, cumin seeds, red chillies,, curry leaves and asafoetida.

When mustards seeds begin to crackle, remove from heat and pour it on the kadhi. Also remove the kadhi from heat.

Serve with piping hot khichdi or plain rice.

Ingredients for Khichdi

• ½ cup split green gram (without skin) or dhuli moong dal
• ½ cup rice
• ¼ tsp turmeric powder
• 1/8 tsp asafoetida
• 4 cloves
• ½ inch cinnamon
• 2 tsp ghee
• 1 ½ cups water
• 2 tsp clarified butter or ghee

How to make Khichdi

Soak dal and rice together for half an hour.

Heat ghee in a pressure cooker. Keep the heat at medium.

Add cloves and cinnamon stick to it.

As cloves and cinnamon releases its aroma add the asafoetida followed by the soaked dal and rice.

Add the turmeric powder and salt.

Also add water and pressure cook until done.

Enjoy with kadhi, plain curd or mango pickle.