Gujarati Kadhi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Whisk together the plain yogurt and gram flour in a large bowl until there are no lumps.

   Ca. 2 min.

   Kokkens note: Ensure the mixture is completely smooth to prevent lumps in the kadhi.

2. 2

   Add the water, grated fresh ginger, minced green chili, turmeric powder, salt, and sugar to the yogurt mixture. Whisk well to combine.

   Ca. 2 min.

3. 3

   Pour the mixture into a heavy-bottomed pot and place over medium heat. Bring to a boil, stirring continuously to prevent scorching at the bottom.

   Ca. 8 min.

   Kokkens note: Constant stirring is crucial until the kadhi comes to a boil to prevent the yogurt from curdling.

4. 4

   Once boiling, reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the kadhi thickens slightly.

   Ca. 15 min.

   Kokkens note: The kadhi should have a thin, pourable consistency, not too thick.

5. 5

   While the kadhi simmers, prepare the tempering. Heat the ghee in a small pan over medium heat.

   Ca. 1 min.

6. 6

   Add the mustard seed, cumin seed, fenugreek seed, clove, and cinnamon stick to the hot ghee. Let them splutter.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the spices; they should be fragrant, not dark.

7. 7

   Add the curry leaf and asafoetida. Sauté for a few seconds until the curry leaves are crisp.

8. 8

   Pour the hot tempering mixture directly into the simmering kadhi. Stir well to incorporate.

   Kokkens note: The tempering adds a significant layer of flavor to the kadhi.

9. 9

   Garnish with fresh coriander before serving.