We Gujjus love sweet and sour food and by that preference our love for kadhi is a no-brainer. Gujarati kadhi is a sweet and sour, thick yoghurt goodness. It is best served with khichdi or steamed rice and whole yellow moong dal steamed with salt (called chhuti dal).
2 cups yoghurt
¾ cup gram flour
3 cups water
2 tbsps oil
2 tsps cumin seeds
2 tsps corriander seeds
10 curry leaves
2 green chillies cut into 4-5 pieces each
½ inch cinnamon stick
2-3 tbsps sugar
Salt to taste
A pinch of turmeric for colour
Mix the yoghurt, gram flour, water, salt and a pinch of turmeric. Blend well with a hand blender to form a smooth mixture with no lumps.
Heat oil in a tempering pan and add the cumin seeds. When the cumin seeds turn red, add in the curry leaves, the corriander seeds, and the green chillies. Lastly, add in the cloves and the cinnamon stick in and temper the yoghurt mixture with it.
On a high flame, cook the tempered yoghurt mixture till it comes to a boil. Lower the flame, add in the sugar and cook for 5-7 minutes.
Serve steaming hot!
Sweet and sour yoghurt-y goodness!