Gujarati Methi Kadhi with Fenugreek
Ingredients
- Fenugreek leaves
- 1 cup sour curd
- 2 tablespoons gram flour
- Approximately 1.5 cups water
- Oil
- Ginger, garlic, and chili paste
- Asafoetida
- Coriander powder
- Turmeric powder
- Salt to taste
Tempering
- 1-2 teaspoons ghee
- Cumin seeds
- Coriander seeds
- Mustard seeds
- Red chilies
- Garlic (optional)
- Onion
- Kashmiri chili powder
- Kasuri methi
Preparation
Mix curd and gram flour together to avoid lumps.
Add about 1.5 cups of water to the mixture.
Heat some oil in a pan and add ginger, garlic, and green chili paste.
Once roasted, add asafoetida, turmeric, and coriander powder.
Add finely chopped fenugreek leaves.
Cover and cook the fenugreek for a few minutes, checking as it cooks in about 5 minutes.
Once fenugreek is cooked, add the gram flour mixture on low to medium heat.
Stir continuously until the mixture boils 2 to 3 times.
Add salt to the mixture.
When it has boiled 2 to 3 times and thickened, reduce the heat.
For tempering, heat ghee or oil in a pan and add cumin, coriander, and mustard seeds.
Add whole dry red chilies.
Add fresh garlic if using.
Add onion and cook.
Add Kashmiri red chili powder for color.
Add kasuri methi for aroma.
Pour the tempering into the kadhi.
The kadhi is ready and can be enjoyed with rice.
Tips
Use sour curd for making kadhi.
