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Keto Kadhi
Bhavna
Print Recipe
Ingredients
1 ½
cup
Yogurt or sour curd or 500 ml sour butter milk
750
ml
water
3 to 3.5 cups
¼
cup
gram flour / besan
Chickpea Flour
2
inch
ginger
3
– 4 green chili or according to taste
Salt according to taste
apprix. 1 ½ tsp
¼
cup
coriander leaves
fine chopped
For Tadka
3
tbsp
ghee
1
tsp
cumin seeds
½
tsp
Mustard seeds
2
dry red chili
2
– 3 cloves
1
inch
cinnamon
Pinch
of asafetida if available
5 -6
fenugreek seeds
optional
Few sprigs of Curry leaves
Instructions
In a pot add curd or butter milk, gram flour or besan and water. If you are using butter milk then decrease the quantity of water.
Blend properly using hand blender.
Make a paste of green chilies and ginger.
Keep pot on medium flame. Add chili-ginger paste.
Add salt, half of curry leaves and Coriander leaves.
When kadhi starts to get boil keep on simmer for 10 – 15 minutes.
Kadhi needs to be stirred continuously to avoid curdling.
Mean while on another gas for tadka in a small pan or kadai add ghee.
Add whole spices and dry red chili.
When whole spices start to release aroma, add Mustard seeds and wait till starts spluttering.
Add cumin seeds. When cumin seeds starts get splutter add fenugreek seeds.
Then add asafatedia and curry leaves.
Turn off flame and immediately add tadka into kadhi.
Keep kadhi on simmer for another 5 minutes.
Add chopped coriander leaves and serve hot gujarati kadhi with Masala Quinoa or serve as a soup.