BhavnaThis Kadhi is specially prepared during Lagna(Gujarati wedding). The only difference between our everyday Gujarati Kadhi and this Lagna Kadhi is few ingredients and thickness. During Lagna, cook add banana into this Kadhi and also add cinnamon sticks, cloves and lot of other whole spices. In everyday Kadhi, we add some healthy roots such as Turmeric(pili haldi), ginger, mango ginger(known as amba haldi), pigeon(tuvar dana-if desired) and some other ingredients. To me, they are equally delicious.
Lagna (Gujarati Wedding) Kadhi
Ingredients
- 11/2 cup fresh Yogurt
- 2-3 tbsp . sour cream (Optional but give smooth texture to Kadhi)
- ½ cup banana slices
- 1 tbsp gram flour or besan
- 1 tsp ginger paste
- ½ tsp . chili paste
- ½ tsp cumin powder
- a pinch of cinnamon (optional)
- sugar to test
- salt to test
- water as required
Ingredients For seasoning:
- 2-3 whole dry red chili
- 2-3 tbsp oil or Ghee (clarified butter)
- ½ tsp Mustard seeds
- ½ tsp Cumin seeds
- ¼ tsp Fenugreeek seeds
Instructions
- In a heat proof pot, blend yogurt, sour cream, banana, gram flour, cinnamon, 1/2 cup of water with electric hand blender or regular blander or whisk. Make very smooth puree. When done check consistency of Kadhi. If too thick, add more water, Prepare consistency according to your preference. Now add ginger, chili, curry patta, cumin powder, salt sugar and mix well. Now heat stove on medium heat and boil the Kadhi. Meanwhile prepare seasoning. For seasoning, heat oil or ghee in another very small pot. When oil is done, add whole red chili and let it become brown black. When chili is done, add mustard seeds, cumin seeds and fenugreek seeds. When mustard all popped up, turn of the stover and keep seasoning pot aside. Now keep stirring Kadhi as much as possible. When Kadhi about to come to the boil, pour prepared seasoning in Kadhi pot. Garnish cilantro. Kadhi is done. Serve hot with rice, roti or drink itself in the cold weather.
