Gujarati Kadhi (yoghurt based sweet and sour white curry)

Kadhi or karhi is a North Indian dish. It is a spicy dish whose thick gravy is based on chickpea flour (called Besan in Hindi) to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. t is considered a light food. Rajasthani andGujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt.

Gujarati Kadhi is a yogurt based sweet and spicy curry that is simple yet irresistible; it gets the sweetness from jaggery, the spice from cinnamon and the heat from green chillies and lends itself to a pure comfort meal. Kadhi goes well with any vegetable and especially when you have legumes as one of the main dishes. The yogurt-based gravy lightens the protein rich legumes, making you feel light after a meal. It is also traditionally served along with Khichdi together known as Khichdi Kadhi.

Gujarati Kadhi@frenslunchbox.com

Cooking time – 30 minutes

Preparation time 15 minutes

Makes: 3-4 servings


Ingredients

• 1 cup buttermilk
• 2 tablespoons gram flour
• 1 tablespoon sugar powdered
• salt to taste

Ingredients for seasoning

• 1/4 teaspoon cumin seeds
• 1/4 teaspoon asafoetida powder
• 1/4 teaspoon mustard seeds
• 1 inch piece of cinnamon
• 3 -4 cloves
• 1 small piece ginger
• 2 slit green chillies
• 1 tablespoon ghee
• 1 tablespoon oil
• 8 – 10 curry leaves, finely chopped

buttermilk and gram flour mix@frenslunchbox.com

Method

• Combine buttermilk and gram flour, churn through a hand grinder, until the gram flour completely dissolves in the buttermilk
• Heat ghee and oil in a sauce pan on medium heat; add asafoetida powder, the mustard seeds and cumin seeds and allow them to crackle. Stir in the curry leaves, cinnamon, green chillies, cloves and ginger.
• Gradually, add the buttermilk mixture to the above seasoning and allow the mixture to come to a boil whisking it occasionally.
• Keep whisking it it during the process of boiling makes it a perfect and smooth mixture and prevents any curdling. Turn the heat to low and simmer uncovered for 15 – 20 minutes.
• Turn off heat and stir in the with freshly chopped coriander leaves.
• Serve the Gujarati Kadhi hot along with plain rice

Seasoning Ingredients for Gujarati Kadhi – cumin, mustard seeds, ginger piece, curry leaves,cloves, cinnamon, green chillies and Asfoetida@frenslunchbox.com

Quick tip – If sourness is not there in curd one can add lemon juice or amchur/dry mango powder in the kadhi to make it sweet and sour and a great taste

Rajma (Red kidney beans cooked in onion tomato curry)

Rajma @frenslunchbox.com

Rajma is a popular Indian vegetarian dish consisting of red kidney beans in thick gravy with lots of Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. This dish developed after the red kidney bean was brought to the Indian subcontinent from Central Mexico and Guatemala. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.

The red kidney bean is actually not of Indian origin but native to the New World – Central Mexico and Guatemala. The Spaniards and the Portuguese brought the bean back to Europe. The dry seeds were most valuable source of protein for sailors, and ships soon carried the kidney bean to Africa and Asia.

In India, Red Kidney beans are soaked for overnight and cooked in rich, thick gravy on slow heat. Slow cooking makes this rich and flavorful in taste. This curry goes best with Rice plater, like Jeera rice or Plain rice.

# this recipe serves 2 persons

Preparation Time – 15 minute (s)

Cooking Time – 30 Minute (s)

• 2 onions finely chopped 

chopped tomatoes@frenslunchbox.com

• 6 garlic cloves finely grated
• 1 Tomato finely chopped
• 3 tbsp vegetable oil
• 2 tbsp kasuri methi (fenugreek leaves)
• 2 tsp salt (as per taste)
• 1 tsp haldi (turmeric powder)
• 3 tsp coriander powder
• Coriander leaves for garnish
• 1 tsp chilli powder
• Rajma Masala (Coriander seeds, dried mango powder, cumin, dried pomegranate seeds, dried ginger, Mint dried, large cardamom seeds)*
  

 

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*Readymade Rajma masala available in market can be used alternatively as all ingredients may not be available to make Rajma masala at home + it is a bit tedious to make the masala at home

chopped onions@frenslunchbox.com

boiled Rajma@frenslunchbox.com

 

Methodology

Pressure cook red kidney beans in a cooker by adding 450 ml water (up to 6 whistles), keep aside

Heat oil in the cooking pan and add kasuri methi to hot oil

Immediately add onions and garlic, fry till onions become golden brown

Add chopped tomatoes and add salt, coriander powder, turmeric powder, chilli powder and Rajma Masala

Simmer the gravy for 8 – 10 minutes on medium flame

 

Add the Rajma (red kidney beans) to the thick curry. One useful tip here is to retain the water used to pressure cook the beans this will not only add color to the thick curry but also holds good nutritional value

Let the Rajma cook on low flame for 20 minutes. Alternatively you could pressure cook the final Rajma curry (up to 4 – 5 whistles) this will soften the curry.

Take the pan off the stove and garnish with coriander leaves

Serve hot with plain rice/Jeera rice or just Roti (s)