Khatti Meethi Gujarati Kadhi | Navratri Special | Giveaway
Gujarati Kadhi | Navratri Special | Giveaway
Namaste and Welcome to the 6th video in our Navratri Series. Since this video is a part of our Durga Puja Giveaway Series, I would request all our viewers to subscribe to our channel, like this video and leave a comment down below in order to participate.
In our previous video we had shared a unique khichdi recipe which is served at the BAPS Swaminarayan Temple in Ahmedabad, Gujarat. The best accompaniment to this khichdi is the typical Gujarathi Kadhi. The Gujarathi Kadhi is White unlike the yellow Punjabi Kadhi and has a sweet and sour taste to it which makes it pretty unique. So without wasting any more time let's get into making this quick no onion and no garlic kadhi from the state of Gujarat.
Begin by crushing 2 inches of chopped ginger, 2 chopped green chillies and a few curry leaves in a mortar and pestle. You can add a pinch of salt to make the process easier.
In a bowl take ½ cup or 125gms of sour curd along with 1 tbsp of gram flour or besan and the crushed ginger, green chilly and curry leaves paste. Add salt as per taste. Then add ½ cup or 125 ml of water and whisk it till everything combines into a smooth batter.
Heat 1 tbsp of Desi Ghee in a pan. There’s no replacement for Desi ghee in a Gujarathi Kadhi because of the unique flavour and smell that it imparts . Once the ghee melts, add 1 dry red chilli, 2 bay leaves, 1 tsp cumin seeds or zeera, ¼ tsp fenugreek seeds or methi, 4-5 cloves, few fresh curry leaves and ¼ tsp of asafoetida or hing. Let everything crackle up a bit. Then go ahead and pour in the curd batter. Gradually pour in the batter and keep mixing it simultaneously. Keep the flame on medium low and pour in ½ cup of water. You’ll need a total of 1 cup of water to achieve the perfect consistency for this Kadhi. Once the kadhi begins to boil add 1 & ½ tbsp of sugar. By adding sugar to this Kadhi you will be able to achieve the sweet and sour taste which is unique in a Gujarathi Kadhi. When the Kadhi has reached your desired consistency go ahead and add 1/4tsp of cinnamon powder or dalchini powder. This step is crucial, since the aroma and flavour of cinnamon in this dish sets it apart from all other kadhis. Finally just before turning off the flame, throw in ¼ cup of chopped coriander and mix well.
Serve this piping hot Gujarathi Kadhi along with Swaminarayan Khichdi and experience the divine food of Akshardham Temple from the comforts of your home.
Take care
Buhbye.