Comments on: Gujrathi kadhi

By: Swanand

Swanand — Thu, 28 Jan 2010 06:40:50 +0000

The buttermilk or yogurt that I get from the supermarket is not sour, How do I make it sour or from where can I buy it.Do we get it at Indian store? which brand?

Thanks!

By: Spicee

Spicee — Tue, 29 Jul 2008 20:18:24 +0000

I have always been a fan of Gujrati cooking, my dadi being a Gujrati. I would also add a piece of clove and some dalchini powder.
I wonder if some people also use jaggery to give the sweet taste, instead of sugar?

By: Rohini

Rohini — Tue, 22 Jul 2008 07:01:12 +0000

Thank you very much…

My kadi turned out really yummy!!!!!

By: Gayathrikarthik

Gayathrikarthik — Thu, 29 Nov 2007 06:43:41 +0000

Hii folks,
i really loved this gujju’s kadhi. one more secret for flavour from cumin seed is which my grandma always used to do while tadka[seasoning] is before put in oil or ghee just keep the cumin seeds in ur palm n crush it by both the hands.then u do seasoning out of this cumin. its a excellent flavour!! thanks n send more recipies like this to me i like simple north indian dishes.
have a nice days folks. SPl thanks to Aruna also.

By: Reshma

Reshma — Tue, 20 Feb 2007 15:23:03 +0000

Hi,

I was really amazed to see the Ankola Temple on this site (I know I’m too late).
Actually my mom is from Ankola & her acestors used to be incharge of the temple.
So felt really very nice. Apart from this, the recipes are really great.

By: sangeetha

sangeetha — Mon, 08 Jan 2007 05:31:45 +0000

hi
some add araroot powder instead of besan…which tastes better than besan.can try this…my gujrati friend also adds mooli (radish ) pieces while boiling gives a different taste.

By: Aruna

Aruna — Mon, 08 Jan 2007 02:29:50 +0000

Manjula …I have a detailed recipe of pakodi kadi which you requested. I can email it to you.

By: shaheen

shaheen — Sun, 07 Jan 2007 21:55:30 +0000

my gujarati collegue always gets this and i love the combination of flavors. Nice of u to post it.

By: Rajasi

Rajasi — Sun, 07 Jan 2007 20:47:06 +0000

some other variations could be addition of cinnamon and few cloves in the seasoning but no turmeric nor curry leaves. that tastes nice too. Thanks!

By: Trupti

Trupti — Sun, 07 Jan 2007 20:38:13 +0000

Shilpa:
This is a great recipe. The secret to a great tasting Kadhi is to add a pinch of Cardamom (elaichi) powder to it, this not only gives it that great aroma but a fabulous flavor too….I also use just mustard, methi seeds and curry leaves in the ‘vaghar’ for a different taste….oh yeah, one more tip- add garlic chives towards the end, it tastes wonderful.

Cheers,Trupti