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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.
Ingredient for Delicious Gujarati Curry:
- Butter Milk - 1.5 liter
- Chickpea flour(Besan) - 50 grams.
- Ghee (Cream of Milk) - 2 Tbsp.
- Cumin Seed (Jira) - 1 tsp.
- Dry Red Chilli - 2.
- Bay Leaf (Tejpatta) - 2.
- Asafoetida - ½ tsp.
- Curry Leaves - 3.
- Clove (Laung) - 5.
- Black Pepper (Kali Mirch) - 5.
- Cinnamon Stick (Dalachini) - 2.
- Fenugreek (Methi) - 1 Tbsp.
- Ginger paste (Aadu Ki Paste) - 1 tsp.
- Garlic Paste (Lahasun Ki paste,) - 1 tsp.
- Green Chilli (Hari Mirch) - 1 tsp.
- Salt - 1 Tbsp.
- Jaggery (Gur) - 1 Tbsp.
- Water - 1 cup.
- Fresh Coriander, Green Garlic Leaves (Tazi Dhaniya and/or Lahasun Patta) - 2 Tbsp.
Tampering and Cooking Method:
- Tampering process
- Heat the oil, add cumin seeds, bay leaves, two dry red chilies, a little asafoetida, fenugreek, cloves, black pepper, bay leaves, and curry leaves in the frying pan, and temper (fry) it on low flame for 3 to 4 seconds.
- Cooking process
- Add the gram flour to the buttermilk and prepare the batter.
- Add ginger paste, garlic paste, and green chili pieces to the tampering pan, and temper for 2-3 seconds.
- Add batter and water to the pan, and boil on low flame.
- Jaggery could be added if you like.
- When the curry is ready, garnish it with coriander leaves and garlic leaves, and serve.
Delicious curry for Gujarati thali is ready.
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