Gujarati Kadhi - (Gram Flour Gravy)
Serves 4
| Ingredients | |
|---|---|
| 2 tablespoon(s) bengal gram flour (besan) | ½ teaspoon(s) each of asafoetida and turmeric powders |
| 2 cup(s) yoghurt, preferably sour | 2 tablespoon(s) ghee (clarified butter) |
| 4 cups water | 1 red chilli(es) broken into pieces |
| 2 teaspoon(s) grated ginger | 4 curry leaves (kadi patta) |
| 2 green chilli(es) slit or chopped fine | salt to taste |
| 2 teaspoon(s) sugar or to taste | finely chopped coriander leaves to garnish |
| 1 teaspoon(s) each of mustard seeds and cumin seeds | |
Method
- Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed.
- Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt.
- Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
- For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s).
- Add the mustard seeds and the cumin seeds. Let them crackle.
- Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
- Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
- Garnish with finely chopped coriander leaves before serving.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 138 | Carotene( µg ) | 274.65 |
| Protein (g) | 3.24 | Vitamin C (mg) | 0.58 |
| Carbohydrate (g) | 8.85 | Mg (mg) | 26.68 |
| Fat (g) | 9.96 | Na (mg) | 21.49 |
| Fibre (g) | 0.32 | K (mg) | 119.0 |
| Minerals (g) | 0.66 | Mn (mg) | 0.25 |
| Calcium (mg) | 80.25 | Zn (mg) | 0.22 |
| Phosphorus (mg) | 74.85 | Cr (mg) | 0.003 |
| Iron (mg) | 0.70 | ||