This recipe was sent to me by Aruna few months back. I forgot to try it for a long time. Last week when I was going through her mails, I found this. Aruna said, “This is a little sweet version of Kadhi served with Gujarathi thali – the white colour one. I got this recipe from a Gujarathi collegue of mine in my ex office”.
I have tasted Gurjathi thali only once back in 2002 in San Diego. I loved it, but never got an opportunity to try it again. When I tried this kadhi, I liked it.
2 cups sour and thick buttermilk (or yogurt/curd)
1.5 tbl spn besan(gram flour)
1 tea spn chili-ginger paste
3-4 curry leaves
1 tbl spn sugar
2-3 strands coriander leaves
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
A pinch asafoetida
1 tbl spn ghee
I added pinch of turmeric to this as Aruna had mentioned in the notes.
Make a mixture of buttermilk/yougurt and besan. Heat Ghee, add cumin seeds, fenugreek seeds and asafoetida. Now add the buttermilk mixture and mix well. Add the curry leaves, salt, coriander leaves, chilly-ginger paste and sugar.Bring it to a boil.
Here note that curry leaves are not added in ghee, they are added later on.
1. Use haldi powder for yellow colour
2. Skip the sugar
3. Add the curry leaves in the ghee/oil
4. No asafoetida
Serves : 2-3
Preparation time : 15mins