Gujarait Kadhi (Yogurt based Curry)
Yogurt based curry with fried pakoras. Best served with rice.
access_time
25 minutes
local_dining
4 servings
- 4 cup water
- 2 cup yogurt (plain)
- 2 tablespoon chickpea flour ((besan)
- 4 chile peppers (green, halved lengthwise)
- 1 tablespoon ginger root (minced fresh)
- 1 tablespoon white sugar (or to taste)
- ½teaspoon turmeric (ground)
- salt (to taste)
- 1 tablespoon vegetable oil
- 1 tablespoon ghee
- 2 chile peppers (dried red, broken into pieces)
- 1 sprig curry leaves (fresh)
- ½teaspoon cumin seeds
- ½teaspoon mustard seed
- 1 pinch asafoetida powder
- ¼cup cilantro leaves (chopped)
Method
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1. Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt.
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2. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes.
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3. Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter.
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4. Stir the mixture into the saucepan with the cilantro.
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5. Serve hot.