Kadhi (Hindi: कढी) is an Indian dish made in several parts of India and known for its combination with Kichadi. It is a spicy yoghurt-based soup which contains fried chickpea-flour-and-vegetable balls called pakoras, and is eaten with rice and roti.
Gujarati Kadhi
Gujarati Kadhi, differs from the northern varieties. Traditionally it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a sourer taste. It is eaten without pakoras and its consistency is slightly thinner than the kadhi made in the North.
Ingredients: The main ingredients are: yoghurt, water, chickpea flour (also known as besan or gram flour), freshly grated ginger, curry leaves, black mustard seeds, cumin, asafoetida, fresh, dry or powdered chili, fenugreek seeds (methi), turmeric, cinnamon, cloves, fresh coriander leaves, oil or ghee (clarified butter) and salt.
Preparation: It is prepared by whisking the yoghurt, water, flour, turmeric, chili, ginger and salt and then cooking the liquid over a medium heat until it comes to the boil, stirring all the time so that the water and yoghurt do not separate. All the other ingredients are lightly fried in the oil or ghee. In Gujarati this is known as vaghar; in Hindi it is called chaunk. This mixture is added to the kadhi, which then has to be brought to the boil once more.
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