There’s nothing that could match up to a piping hot bowl of kadhi chaawal, while the rains lash against your window. Its the ultimate comfort food that takes you back to your childhood quite the ‘Ratatouille’ kind of way!
Kadhi might look and sound intimidating, but its probably one of the easiest things you could whip up in a matter of minutes. Here is the gujarati version of it, a little sweet, a little salty a little spicy but definitely one that warms your heart.
Ingredients for the kadhi
- 2 tbsp besan
- 1 1/2 cups dahi (Plain Yoghurt)
- 2 ½ cups of water or maybe more depending on the consistency you’re looking for
- 1 tsp ginger and green chilli paste
- 2 tbsp sugar
- Some chopped coriander (dhania)
- Salt to taste
Ingredients for the tadka (tempering)
- 7-8 kadipatta leaves (fresh Curry leaves)
- 1/2 tsp jeera (cumin seeds)
- 1/2 tsp rai (mustard seeds)
- A pinch of hing (Asoefetida)
- 3 dried red chillies
- 2 tsp ghee (clarified butter)
- In a bowl, pop in the curd,besan, water, salt sugar and the ginger garlic paste
- Whisk this together, so the besan doesn’t clump together
- Bring this mixture to a boil. Ofcourse keep the flame on low, else it might just boil over
- Gujarati kadhi has a slightly thick consistency.
- So once its thick enough you could begin with the tempering
- Take a small pan and pop in the ghee
- Once the ghee is hot enough, pop in the hing and the kadipatta
- Once the kadipatta is crackling, add the red chillies
- Pop in the jeera and the rai next, take care that the jeera doesn’t burn
- Pop in this tempering into your hot kadhi
- Let the kadhi simmer yet again for around 3-4 minutes
- Alongside chop up some fresh coriander and pop into the kadhi
Yes, it is done! When we said it was easy, we weren’t lying.
Enjoy this with steaming hot rice…and the world becomes a wonderful place again!