Kadhi or karhi is a spicy North Indian Dish made up of Besan flour or chickpea flour. There are many varieties in this and the most common one is Gujarati kadhi. It is also made in Rajasthan and Sindh namely Rajasthani kadhi or Sindhi kadhi. It is thick gravy often eaten with Rice or Roti.
Gujarati Kadhi is made with vegetables and also it is made with vegetable pakkora or fritters.
The sour taste of Gujarati Kadhi is sour due to the addition of sour yoghurt or curd.
It is a modified form of South Indian Mor Kuzhambhu, which is exactly like kadhi, but with lot of vegetables.
Now let us see how to make Gujarati Kadhi
- Curd – 1 cup
- Kadalai maavu(Besan flour) -2 tsp
- Turmeric powder – 1/2 tsp
- Asafoetida – 2 pinch
- Greenchillies – 3
- Curry leaves – few
- Coriander – few
- Salt – to taste
- For seasoning:
- Mustard – 1/4 tsp
- Pepper – 1/4tsp
- Jeera – 1/4 tsp
- Oil – 2 tsp
Slit the green chillies. Chop the coriander finely.Mix curd, kadalai maavu, turmeric powder, asafoetida and salt well with a beater without lumbs.
Heat oil in a frying pan add mustard,jeera,pepper one by one.Then add curry leaves and green chillies and saute for few minutes.
Finally add the curd mixture and boil for some time till the bubble comes.
Add chopped coriander and serve hot with rice and chapatis.
If you want vegetables, you can cook separately and add while boiling.
Ladies finger and bottle gourd is suitable for this kadhi.