Tuesday, 2 August 2011

Gujarati kadi

Gujarati kadi( serves 4)

Sour buttermilk- 500 ml
Besan    - 2 table spoons
Jaggery -2 teaspoons
Salt- to taste
Turmeric -½ teaspoon

For the tadka/tempering

Oil -2 teaspoons
Mustard seeds -1 tsp
Jeera -1 tsp
Methi seeds/fenugreek -7-8 grains
Asafetida -1 pinch
Curry leaves -8-10 leaves
Green chilli (finely chopped) -1           
Ginger (finely chopped) - ½ inch piece
Coriander (finely chopped) -2 tablespoons

Blend the besan into the buttermilk till smooth. Add Jaggery, Salt and turmeric to this mixture.

Heat oil; add mustard seeds, fenugreek and then the jeera. After they have popped add curry leaves, green chilli, ginger and coriander and then at last the asafetida. Add this mixture to the buttermilk mixture. Boil this mixture once on a slow gas till it boils over. Check for salt, jaggery and thickness and adjust accordingly. Serve hot with khichdi

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