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.
Ingredients:2 cups sour and thick buttermilk (or yogurt/curd)1.5 tbl spn besan(gram flour)1 tea spn chili-ginger paste3-4 curry leaves1 tbl spn sugar2-3 strands coriander leaves1/2 tea spn cumin seeds1/4 tea spn fenugreek seedsA pinch asafoetida1 tbl spn gheeSalt
I added pinch of turmeric to this as Aruna had mentioned in the notes.
Method: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.
Variations:1. Use haldi powder for yellow colour2. Skip the sugar3. Add the curry leaves in the ghee/oil4. No asafoetida
Serves : 2-3
Preparation time : 15mins