Gujarati Kadhi

Recipe by Archana’s Kitchen

Kadhi is very popular when it comes to Gujarati cuisine. Considered to be light and refreshing. Just the addition of two ingredients that are otherwise never added makes Gujarati Kadhi With milk and mint a simple yet indulging dish. What makes it stand apart is the addition of clotted cream (malai) and milk to make the kadhi rich, creamy and mellow in taste.

 
Ingredients
• 1 cup yogurt (dahi), mildly soured
• 2 cups water
• 2 tbsp gram flour (besan)
• 1/4 cup milk
• 1 tbsp fresh cream (clotted cream) or sour cream
• 1 tsp green chilli, minced
• 1 tsp ginger, minced
• 2 tsp sugar, adjustable
• 2 tsp ghee
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin (jeera) seeds
• 2 dry red chillies, whole
• 2 cloves (laung) 
• 1" cinnamon (dalchini) stick
• 1 sprig curry leaves
• 1 sprig mint (pudina) leaves
• a pinch of asafoetida (hing)
 
Method
In a bowl, whisk together the yogurt, sour cream/clotted cream and chickpea flour.
Whisk until it turns into a smooth and lump-free mixture. Add a little water and mix well. 
Transfer this yogurt mix to a heavy- bottom saucepan and place the saucepan on medium flame.
Add sugar, salt, ginger, green chillies and bring the mixture to a boil. 
The chickpea flour has a tendency to settle at the bottom so keep the flame gentle and stir continuously.
In another small wok/kadhai, prepare the tempering. 
Place the wok on slow flame, add ghee. 
Add cumin seeds, red chilies, cinnamon, cloves and asafoetida and curry leaves. 
Once the cumin seeds start spluttering, add the tempering to the boiling kadhi. Add the mint leaves and the milk.  
After 8-9 minutes of gentle boiling turn off the flame. 
Just before serving, add the chopped coriander.
Serve Gujarati Kadhi with milk and mint along with Gujarati Undhiyu and methi thepla for a weekday lunch or dinner.