Gujarati Special Recipe 9: Methi ni Kadhi

Our usual pairing with kadhi is sprouted moong. And since plain old white kadhi gets boring, we try different additions. And when I want to feel healthier than usual, I add methi to my kadhi. A little green is always good. The methi doesn't make the kadhi taste bitter but adds a delightful flavour dimension. 

Ingredients:

1 1/2 cups thick yogurt / curd

4 cups water

3 tablespoons gramflour (besan)

1 cup methi leaves

2-3 green chilies, whole slit thru middle

1 inch knob of ginger, minced

2 tablespoons ghee

Pinch asafoetida (hing)

1/2 teaspoon jeera (cumin seeds)

1/4 teaspoon raee (mustard seeds)

7-8 kadhi patta (curry leaves)

1 inch cube of jaggery (or 1/2 tablespoon sugar)

2 pieces dry round red chilies (optional)

2 inch stick of cinnamon

2-3 cloves

2 tablespoons chopped coriander

Salt

Whisk the yogurt and gram flour together. Add the water while whisking to make sure there are no lumps. Heat on medium heat and bring to a boil. Add chilies, ginger, salt and jaggery and continue to boil while preparing seasoning. 

Heat ghee in a seasoning wok and add the cinnamon and cloves. Next add the hing, jeera and mustard seeds. Finally add the curry leaves and methi and stir. Sauté till the methi leaves wilt. Add to the boiling kadhi. Continue to boil kadhi for 10 more minutes. Taste for seasoning and adjust as required. At this time there should not be any raw taste of gram flour or yogurt and it should be one cohesive liquid. If you can taste the rawness boil for a few more minutes. When done, add the coriander and serve hot!