Back in the Kitchen: Gujarati Kadhi

Our first meal back from South Africa consisted of Steamed Brown Jeera Rice, Moong Curry and Kadhi. This Kadhi recipe is a little different from my previous post. I picked up a few pointers from our favorite masi from Capetown. Thanks Gitamasi!

2 cups yogurt
2 tbsp besan flour
Handful of fresh peas from the pod
5 fresh green chilies
1 inch pieces ginger
4 cloves garlic (optional)
1 tbsp of chopped onions (optional)
1 small Roma tomato
Sprig of Curry leaves
Salt to taste
Sugar
Chopped cilantro for garnish
1 tsp mustard seeds
2 tsp cumin seeds

Typically, we Gujus use what is called "Kadhi masala", which is a blend of various peas and roots. We make it in bulk and then freeze it up to use when needed. As I do not have the masala readily available, I made my own fresh masala by making a paste of the green peas, 1/2 sprig of curry leaves, green chilies, ginger, garlic, 1/2 tsp cumin seeds and the chopped onions.

1. Process the above paste and keep aside.
2. Beat the yogurt with the besan flour.
3. Add the paste to beaten yogurt along with salt, sugar, 1 tbsp chopped cilantro.
4. Chop the tomato into quarters and add to pot.
5. Heat oil/ghee in small pot. Add the mustard seeds and cumin seeds and let them fully splutter. Add the other half sprig of curry leaves and remove from flame.
5. Garnish the kadhi with the tempered seeds.
6. Finally, top with the remaining tbsp of chopped cilantro.

When ready to serve, warm the kadhi on the flame. The addition of the peas and the tomatoes made the kadhi taste divine. I loved it!