Beside of the Toor (Tuver) Daal, Curry urf Kadhi is another important item in the typical Gujarati Thali. This Kadhi is so tasty (Sour and Sweet) that many participants drink it directly from the bowl.
Tuvar dal ke alava Khatti-Mitthi Kadhi bhi Gujarati Thali ki ek jaroori vanagi hai. Yah itani svadidht hoti hai ki kitane mehman to sidhe baaul se hi pine lagate hai.
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| Khatti Mitthi Gujarati Kadhi for Gujarati Thali |
Ingredient for Delicious Gujarati Curry:
Note: - This quantity is for 10 to 12 persons. Yah samagri
10 se 12 logo ke liye hai.
- Butter Milk (Chhaas yaani Takr): 11/2 liter.
- · Chickpea flour(Besan, Chana ka Ata): 50 grams.
- · Ghee (Cream of Milk): 2 TABLESPOON.
- · Cumin Seed (Jira): 1 teaspoon.
- · Dry Red Chilli: 2 no.
- · Bay Leaf (Tejpatta): 2 no.
- · Hing: ½ teaspoon.
- · Curry Leaves: 1 TABLESPOON.
- · Clove (Laung): 5 no.
- · Black Pepper (Kali Mirch): 5 no.
- · Cinnamon Stick (Dalachini): 2 no.
- · Methi Dana (Fenugreek): 1 TABLESPOON.
- · Ginger paste (Aadu Ki Paste, lei): 1 teaspoon.
- · Garlic Paste (Lahasun Ki paste, lei): 1 teaspoon.
- · Green Chilli (Hari Mirch): 1 teaspoon.
- · Salt: 1 TABLESPOON.
- · Jaggery (Gur): 1 TABLESPOON.
- · Water: 1 cup.
- · Fresh Coriander and/or Green Garlic Leaves (Tazi Dhaniya and/or Lahasun Patta): 2 TABLESPOON.
Tadaka and Cooking Method:
- Take a buttermilk or Curd, and mix Besan in and stir well.
- Heat the Oil in a pan.
- Add Jira, Tejpatta, 2 dry red chili, slight Hing Powder, Methi Seeds, Clove, Black Pepper, Bay Leaf, Curry Leaves, and fry on low flame till 2-3 second.
- Add Paste of Ginger and Garlic, Green Chili pieces.
- Fry for a 2-3 seconds then add Besan, mixed with buttermilk or curd.
- Add some water, and boil on low flame.
- Add Jaggery as per choice.
- Boiled well then add Green Coriander and/or Garlic Leaves.
- Your curry for Gujarati thali is ready.
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