Meethi Kadhi Gujarati Style

Meethi Dal or Meethi Kadhi is very common in Gujarati houses and is generally served as a side dish. It teams well with rice dishes like khichdi, vegetable pulao, and even with bhakri. There are oodles of ways to reshape the kadhi recipe and it changes state-wise. Mostly, kadhi recipes are given a touch of sour and spicy taste with a thick consistency, but this one flow towards the sweet side and is less thick.

I had served methi kadhi with Peas Pulav and it tasted remarkably scrumptious. It’s an easy and quick kadhi recipe made with a blend of yogurt and chickpea flour. I prefer to make this particular recipe again and again, especially with seasoned rice dishes, I don’t know what it is about this combination that comforts me so much. It could be its royal white spruced with sugar and red chilies, oil warmed with whole spices, and ginger stirred through it brings a breath of flavors. I often make this kadhi during weekends in anticipation of the busy week ahead.

You can also try my other Kadhi recipes like Bhindi Kadhi, and Pakoda Kadhi.

 Gujarati Kadhi

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Serves: 2-3 persons

Ingredients:

1 cup curd

1 and a half cups of water

2 tablespoons cooking oil

2 tablespoons heap chickpea flour

½ teaspoon ginger paste

½ teaspoon green chili paste, spice as needed

¼ teaspoon fenugreek seeds

4 cloves

7 black peppercorns

1-inch cinnamon stick

4 dried red chilies – round ones

1 red chili, whole

3 tablespoons sugar, sweet as needed

1 tablespoon salt or as per the taste

Method:

• In a blender, add 1 cup curd and 2 tablespoons heap chickpea flour, and make a smooth lump-free mixture out of it.
• In a pot, warm 2 tablespoons of cooking oil, add ¼ teaspoon of fenugreek seeds and allow it to turn a little brown on low heat. Add 4 cloves, 7 black peppercorns, 1-inch cinnamon stick, and 4 dried red chilies.
• Following add ½ teaspoon ginger paste. Stir until all its raw smell becomes minimal.
• Add ½ teaspoon green chilies paste and fry for a few seconds. Immediately, pour the entire chickpea flour mixture, and 1 whole red chili and keep stirring on low until the curd mingles evenly with other elements. Doing so avoids curdling. This process should take less than 8 minutes.
• As soon as the mixture comes to a boil, add 1 and a half cups of water, amalgamate, and allow the liquid to simmer on low heat until the oil reaches the topmost layer of kadhi. Don’t forget to stir occasionally.
• Lastly, add 1 tablespoon of salt and 3 tablespoons of heap sugar and simmer for another 2 minutes.
• Serve hot with masala khichdi, vegetable pulav, or peas pulav. Enjoy hoggerz!