This recipe was sent to me by Aruna few months back. I forgot to try it for a long time. Last week when I was going through her mails, I found this. Aruna said, “This is a little sweet version of Kadhi served with Gujarathi thali – the white colour one. I got this recipe from a Gujarathi collegue of mine in my ex office”.
I have tasted Gurjathi thali only once back in 2002 in San Diego. I loved it, but never got an opportunity to try it again. When I tried this kadhi , I liked it.
Ingredients: 2 cups sour and thick buttermilk (or yogurt/curd) 1.5 tbl spn besan (gram flour) 1 tea spn chili-ginger paste 3-4 curry leaves 1 tbl spn sugar 2-3 strands coriander leaves 1/2 tea spn cumin seeds 1/4 tea spn fenugreek seeds A pinch asafoetida 1 tbl spn ghee Salt
I added pinch of turmeric to this as Aruna had mentioned in the notes.
Method: Make a mixture of buttermilk/yougurt and besan . Heat Ghee , add cumin seeds, fenugreek seeds and asafoetida. Now add the buttermilk mixture and mix well. Add the curry leaves, salt, coriander leaves, chilly-ginger paste and sugar.Bring it to a boil. Here note that curry leaves are not added in ghee, they are added later on.
Variations: 1. Use haldi powder for yellow colour 2. Skip the sugar 3. Add the curry leaves in the ghee /oil 4. No asafoetida
Serves : 2-3
Preparation time : 15mins
This recipe is on my to-be-posted list for a long time now. Somehow I forgot to post it every time. Today when I was preparing food for my husband’s lunchbox, I was totally lost. There were very few things in my refrigerator and I didn’t want to make some very difficult dish to go with chapathi . Then I saw a bag of baby potatoes lying around. So I prepared this dish.
I am not a big fan of curd/yogurt based curries. But this dish is one of my all time favorite. You might find a recipe for this dish in almost all recipe sites and food blogs. But there are few people who don’t know this recipe.
Ingredients: 10-12 baby potatoes 1 cup yogurt/curd 1/2 cup chopped onion 1 bay leaf 1 cardamom 1 tea spn besan (gram flour) (optional) 2 cloves 1/2 tea spn chili powder 1/2 tea spn cumin powder 1/2 tea spn garam masala 1/2 tea spn ginger-garlic paste Oil Salt
Increase the amount of yogurt/curd if more gravy is required.
Method: Peel the skin of potatoes and prick them with a fork. Heat 1 tea spn oil and fry them with salt till they get a slight brownish color. Take them out.
Heat remaining oil and add bay leaf, cloves and cardamom. Add onion and ginger garlic paste. Fry till onions turn slightly brownish. Mix yogurt/curd with besan , chili powder, cumin powder and garam masala . Add this to onion mixture, add potatoes and salt(if desired). Cook till the potatoes are done. Serve hot with chapathi .
Serves : 2-3 Preparation time : 20mins
PS: Slightly open the skin of cardamom while adding it to oil, otherwise it might pop up and cause burn. Besan (gram flour) is added to yogurt to avoid breaking/curdling of while cooking. Gram flour absobs water from yogurt and stops breaking/curdling.
