GUJARATI KADHI

Ingredients:

Curd - 400 grams (2 cups)

Gram flour - 80 grams (half cup)

Oil - 2-3 tbsp

Cumin - half teaspoon

Mustard seeds - half a teaspoon

Fenugreek seeds - half teaspoon

Curry leaves - 6-7

Asafoetida - 2-3 pinch

Turmeric - 1/4 tsp

Green chili - 1-2 (chop finely)

Ginger - 1-inch-long piece grated (one teaspoon paste)

Salt - as per taste (1 1/2 tsp)

Jaggery or sugar - 1 tsp

Whole red chili - 2

Red chili powder - less than 1/4 tsp

Green Coriander - 2 tbsp (finely chopped)

Method:

1. Sieve gram flour, mix curd, and gram flour, and beat it in a mixer. Take out the solution of curd and gram flour in a big utensil, add water three times (1.2 liters or 6 cups) of curd to this solution, and mix. The batter for making curry is ready.

2. Heat oil in a pan, put cumin, mustard, and fenugreek seeds in the hot oil (keep the flame low). After roasting cumin, and fenugreek, add curry leaves, asafoetida, turmeric powder, green chili, and ginger paste and mix, fry lightly.

3. Add curry mixture to the roasted spices. Cook on the high flame while stirring with a spoon till the curry starts boiling. After the curry comes to a boil, stop stirring with a spoon, add salt and sugar to the curry, and mix, add half green coriander and red chilies to the curry, and let the curry cook for 15 minutes on low flame.

4. Kadhi is ready, take it out in a bowl. To garnish the Kadhi, heat a little oil in a small pan, add 1/4 teaspoon of cumin seeds to the hot oil, turn off the flame, and add whole red chilies and 1-2 pinches of ground red chilies. Pour the tempering into the Kadhi and add the remaining green coriander to the Kadhi (Gujarati Kadhi) and mix.

5. Serve hot Gujarati Kadhi with rice or chapati.

SINDHI KADHI

Ingredients:

Ladyfinger - 7-8

Drumstick - 1

Potato - 1

Cauliflower - 1 cup

Guar pods - 10-12

Gram flour - ¼ cup

Green chili - 2-3

Oil - ¼ cup

Green coriander - 2-3 tbsp

Tamarind pulp - 1 tbsp

Ginger - 1 tsp

Asafoetida - ½ pinch

Turmeric powder - ¼ tsp

Red chili powder - 1 tsp

Fenugreek - 1 tsp

Cumin - 1 tsp

Curry leaves - 10- 12

Salt - 1.25 tsp

Method:

1. To make Sindhi Kadhi, take 7-8 ladyfingers and cut them into two pieces, take 1 drumstick pod and cut it into 6-7 pieces, take 1 potato and cut it into small pieces, 1 cup grated cauliflower and take 10-12 guar pods and cut them into small pieces.

2. Put 2 tsp oil in a pan and heat it. When the oil becomes hot, add 1/2 tsp cumin seeds and fry on low flame. When the cumin seeds are roasted, add all the vegetables and 1/2 teaspoon salt and mix them. Now put 2 tbsp water in these vegetables and cover them and let them cook on low flame.

3. Now take a pan and heat 2 tbsp oil in it. Once the oil is hot, add 1 tsp fenugreek seeds, and 1/2 tsp cumin seeds, and fry it. After the cumin seeds are roasted, add 1/2 pinch of asafoetida, 2 green chilies, 1 teaspoon ginger, and 4 tablespoons of gram flour and fry while stirring continuously. Now put 10-12 curry leaves in it and fry while stirring.

4. After the gram flour is fried, add 4 cups of water to it and cook while stirring. Now add 1/4 tsp turmeric powder, 1 tsp red chili, and 3/4 tsp salt and cook it while stirring occasionally.

5. Now add 2 spoons more water to the vegetables and cook while stirring. When the vegetables are cooked, turn off the flame and when the pan starts boiling, put these vegetables in the pan and cover and let it cook for 3-4 minutes.

6. After 3 minutes, take 1 tablespoon of tamarind pulp in the curry and add 1-2 teaspoons of water to it and mix it well in the curry. Now put some green coriander in it and cook it on medium flame. When the curry comes to a boil, turn off the flame and take out the curry in a bowl.

7. To add the tempering to the curry, take a tempering pan and put 1 teaspoon of oil in it and heat it. When the oil becomes hot, add 1/4 tsp cumin seeds and fry it. Turn off the flame when the cumin seeds are roasted. Now put red chili in it and mix it in the curry. Sindhi Kadhi is ready. It is very easy to make, you can serve it with rice and roti.