Monday, March 3, 2008

Gujarati Kadhi | Sweet-Sour Buttermilk Curry

Hey Folks! I'm back after a short hiatus. February was supposed to be our home moving month, with the actual move planned for the end of the last week. However we had some rather unexpected warm and sunny weather on the weekend of 23-24 February. Given the 100 plus inches snow that we have plowed our way through since the start of this year, the ray of sunshine seemed promising, and indeed too good to pass up. At the very last minute we decided to take advantage of this good fortune that nature had sent us and move a week before planned. There was some unfinished maintenance at our new home, yet we decided to chance it :)

Moving is tough work and while I am still unpacking the boxes (does that ever end??), I made sure the kitchen was set up and functioning on 'Day One'. Now where have I hear that phrase lately?? LoL, but seriously - I needed the inspiration and the creativity to survive the sheer tediousness of the move, the packing, and the unpacking. And what better way to unwind at the end of a long day than to bring together cereals, lentils, vegetables, and spices and watch them transform into beautifully creative meals - with mouth-watering appeal....

While I am sure that many a blog here will find its way linked to 'the move', I think enough said about it for the present. Onto a dish that turns up in many an Indian home on cold winter evenings. It is heartwarming, delicious, nutritious, and wholesome - it is Gujarati Kadhi. Golden and creamy, yet amazingly light on the stomach, this Kadhi is best served with fresh steamed Basmati rice, and a dollop of ghee!!

1/3 cup chickpea flour
1 cup yogurt
2 cups water, warm
1 tbsp sunflower/canola oil
1/2 tsp mustard seeds
1/2 tsp cumin
1/4 tsp fenugreek seeds
8 black peppercorns
4 cloves
2 dried red chillies
6-8 curry leaves
1/2 tsp turmeric
Salt, to taste

For tempering:
1 tbsp ghee
1/2 tsp coarsely grated red chilli powder

  1. Pour the oil into a deep, heavy bottomed pan. When hot, reduce the heat to medium.
  2. Add the cumin, mustard seeds, fenugreek seeds, peppercorns, cloves, and red chillies to the oil.
  3. When the mustard seeds begin to pop, and a fragrance emerges from the pan, add the warm water into the spices. Take care when doing this as the oil can sputter when water is added.
  4. Now mix the chickpea flour, turmeric, salt, and the yogurt. Blend well so that the mixture is free of any lumps.
  5. Gently pour this mix into the the water and spice mixture.
  6. Cook the Kadhi on a medium heat stirring constantly. You will notice the mixture thicken and acquire a deeper yellow colour.
  7. The Kadhi is ready when you can no longer taste the rawness of the chickpea flour. set aside.
  8. Prepare tempering by heating the ghee in a small shallow pan. When warm, add the red chilli powder. Pour over the Kadhi.
The Kadhi is now ready. Serve immediately with steamed rice.

Like this recipe. Tried it. Leave me a comment:)

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1 comment:

  1. Absolutely beautiful! I love the chilli pd tadka on top!:)


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