Gujarati Kadhi

-by Mira H. Patel

Ingredients:   Method:
1 Cups of Yoghourt

Cup of Sour Cream

1 Large Tomato (washed, peeled and chopped roughly)

4 tbsp Fresh Grated Ginger

cup of chopped coriander

1/4 cup of chopped mint

2-3 tsp roasted, powdered cumin

1 1 tsp salt

5-10 curry leaves

and extra chopped, fresh coriander set aside

1 tbsp of ghee

1 tsp of cumin/Jeera

 
  Blend the first five ingredients in a Blender (not a food processor). So it is very smooth with no lumps.

Place in a heavy bottomed pot and add powdered cumin, salt, curry leaves, chopped coriander and mix with a spoon or the back of a fork until smooth.

Place ghee in kadai or tiny wok to heat and add cumin/jeera seeds. Immediately shut of fire and remove. Seeds will pop so cover over. Add after 1 minute, the curry leaves.

Pour this mixture over the kadhi in the heavy bottomed pot and boil on gentle heat (about six on stove) for about five minutes. Stir non-stop so as not to separate mixture.

Add reserved freshly chopped coriander and serve immediately. Serve with your favorite rice dish or Kichadi.