Monday 11 January 2010
Gujarati Kadhi.
Gujarati Kadhi is a yoghurt based sweet and sour soup flavoured with ginger and curry leaves eaten with mutter pilaf or plain boiled rice. It is traditionally served as one of the components in a gujarati thali. It is very popular in the Northern and Western states of India.
Gujarai Kadhi tends to have avery sweet and sour taste and it is thiner compared to Kadhis from other states. It is usually free of colour and make a whitish, creamy colour taken on by the chick pea flour. It is tempered with lots of curry leaves, green chillies and seasoned with salt and jaggery.
Punjabi Kadhi or Rajasthani Kadhi usually has a very deep yellow colour and is a lot more thicker. These kadhi's also have fritters, vegetables and many more spices added to them and tend not to have the sweet and sour taste like the Gujarati Kadhi.
Key Ingredients in Kadhi are Chick pea flour, sour yoghurt and jaggery, curry leaves, fenugreek seeds, cumin seeds, green chillies, ginger, red dried chillies and fresh coriander with salt to taste.
Gluten free
Vegetarian
Yes you can make vegan kadhi by using an alternative yoghurt such as soya yoghurt, You can give it a sour taste by adding a squeeze of lemon Juice.
You can add any type of sweetener to replace the jaggery if you want to cut out o natural sugars.
Kadhi goes usually served with plain boiled rice or pilaf rice or jeera rice.
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ReplyDeleteKadhi looks yummy .Nice combo with jeera rice .Do drop by
ReplyDeletehttp://padhuskitchen.blogspot.com/
I loveeee kadhi:) A great post!
ReplyDeletei;ve had this in one of the local restaurants..nice pic
ReplyDeletelove to have this chilled with rice...very nice recipe
ReplyDeletesimply delicious..
ReplyDeleteLove dishes anything made with curd
ReplyDeleteDelicious kadhi, looks prefect for me..
ReplyDeleteVery delicious. Oh! I feel like having kadhi now itself with rice. Lovely presentation with yummy picture!!
ReplyDelete