Gujrati Kadhi by Sadhna wilson. A Thermomix <sup>®</sup> recipe in the category Side dishes on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Gujrati Kadhi

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Ingredients

4 person(s)

Gujrati Kadhi

490 grams Yogurt, 2 cups
4 tbsp besan, chickpea flour
1 tbsp tumeric
--- water, 3 cups
to taste salt
2 sprigs coriander, chopped

Tardka/ Tempering

1 tsp Ghee
1/2 tbsp black mustard seeds
1/2 tbsp cumin seed
1 sprigs Curry Leaves
1 pinches Asafoetida
2-3 --- dried red chillies, whole

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6

25min

Preparation 5min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Indian Gluten free

Recipe's preparation

Method

Place yoghurt, besan, ginger paste and turmeric in mixing bowl and mix for
10 sec/speed 5.

Add water and mix for a further 10 sec/speed 5.

Next, add the sliced chillies and cook for 15 mins/100°C /speed 2.

Add the tempered spices, salt to taste and cook for a further 15mins/100°C/speed2.

Garnish with coriander and serve with rice or kichaddi and pappadums.

Tardka/Tempering

Heat ghee in a small frying pan over medium-high heat.

Add mustard seeds, cumin seed, asafoetida and curry leaves.

When the spices start popping, add the dried chillies. The chillies should swell.

Take off the heat and pour immediately over the kadhi, being careful of any splatters. Then follow through with the recipe.

Accessories you need

Spatula TM5/TM6
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Tip

Kadhi (pronounced kadd hee) comes in various forms. This recipe comes from Gujrati and is
quite a popular dish. What I love about this is how easy it is make, unlike the North Indian kadhi,
which is a labour of love.
This is an easy gluten free recipe which would also be delicious as soup, eaten with a side serve
of garlic naan.

Tips: For crunch and texture, I like to add Haldiram’s plain boondi over my kadhi just before eating. You can add it
prior if you prefer a softer texture as the boondi will soak up some of the kadhi.
Shop: https://talesofindia.com.au/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.