Gujarati kadhi
Gujarati cuisine, Indian Basic day to Day Curries, Quick food for breakfast/lunch/dinner

Gujarati Kadhi With Palak Pakoda

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Khatti Meethi Kadhi || Traditional Gujarati Kadhi

Gujarati Kadhi with palak pakora is a rich and creamy yoghurt gravy with a sweet and sour taste. However, I prefer to call it Khatti meethi kadhi. It is traditionally served with mild spicy khichadi or boiled rice in Gujarat. The authentic Gujarati dish is prepared by simmering the yoghurt and besan mixture together. Later, it is tempered with curry leaves, mustard seeds, cumin seeds and chillies. However, I gave this traditional curry a tasty twist by adding crunchy palak pakoda and caramelised onion. Even though, Pakoda is not used traditionally in this kadhi.

In fact, one recipe that you will frequently find in any Gujarati household is ‘Kadhi Khichdi’. Being in the army we got the opportunity to explore Gujrati cuisine and their food culture. When I started exploring I got to know an interesting fact, that they use besan or chickpea flour a lot. In fact, most of the Gujarati snacks and food are made from besan. Since most Gujratis are vegetarian and they fulfil their protein requirement with legumes and legume flours. Chickpea flour is a good source of protein too. That, with a combination of vegetables and rice, makes a healthy nutritious meal. 

Gujarati kadhi

At my home, I make this ‘Khatti Meethi Kadhi’ at least once a week. It is a perfect accompaniment with ‘Khichdi’ or steamed rice of any kind. However, in this recipe, I have added a tasty twist to the simple curry. I have added caramelised onion and palak pakora to make it more nutritious and tasty. 

For Palak Pakoda:

In fact, the palak pakoda gives this simple kadhi a tasty crunch and sliced caramelised onions take the taste of this kadhi to next level. Now, to make the palak pakoda we require just three ingredients: chopped spinach, besan and ginger chopped coriander.

I personally find deep-frying the best method to get crunchy palak pakodas. However, if you are a diet conscious person and wish to avoid deep-fried stuff then you can use the Appam Tawa method.

Finally, you are looking for some more Gujarati recipes then visit my blog category Gujarati cuisine you will find very interesting Gujarati recipes like:

Furthermore, few more similar recipes are:

Gujarati Kadhi With Palak Pakoda || Sweet And Sour Kadhi

Recipe by MINAL SHARMACourse: MainDifficulty: Easy
Servings

5-6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

240

kcal

Ingredients

  • For The Kadhi
  • 1 cup curd (yoghurt)

  • 2 to 2.5 cups of water

  • 4 tablespoons gram flour (besan)

  • ½ tablespoon ginger-green chilli paste or crushed ½ inch ginger & 1 to 2 green chillies

  • 1 tablespoon sugar or jaggery, add more for more sweetness

  • salt as required

  • coriander leaves for garnishing

  • For Tempering
  • 1-inch cinnamon stick

  • 2 cloves

  • 1 sprig curry leaves

  • 1 generous pinch asafoetida (hing)

  • 2 broken red chillies, deseeded

  • ½ teaspoon cumin seeds

  • ½ teaspoon mustard seeds

  • ¼ teaspoon fenugreek seeds (methi ke dane)

  • 1 tablespoon oil or ghee

  • For the Spinach Pakoras
  • 1/2 cup Gram flour (besan)

  • 50 grams Spinach, finely chopped

  • 1 Onion, chopped

  • 1/2 teaspoon Red Chilli powder

  • 1/2 teaspoon Turmeric powder (Haldi)

  • 1 Green Chilli, chopped

  • 1/2 teaspoon Enos fruit salt

  • Sunflower Oil, as required, for pan-frying

Directions

  • Method for Pakoda:
  • Combine all the ingredients for the palak pakora in a large bowl. Add very little water to make a thick batter.
  • For Frying:
  • Heat oil in Kadhai for frying. Carefully drop a spoon of pakora batter in oil. Simmer the heat and fry till it turn light golden in colour.
  • *For Less Oil Cooking:
  • Heat the appa pan on medium heat; add a teaspoon of oil into each of the cavities and drop a spoon of the pakora batter into the cavity. Cover the pan and steam cook the pakora’s until you notice the top has steamed.
  • Once the top has steamed, flip them over to cook on the other side. Continue to cook on medium heat until the pakoras have cooked through from the inside and have a golden brown colour. Proceed the same way with the remaining pakora batter and keep them aside.
  • For Gujrati Kadhi:
  • Mix the chickpea flour/besan, green chilly-ginger paste, yoghurt, sugar and salt with water.
  • Beat to a smooth mixture.
  • Fry all the ingredients meant for tempering.
  • Add the yoghurt-water mixture.
  • Give a boil first and then simmer for 5 minutes more or as required.
  • Continue to stir in between to avoid lumps from getting formed.
  • Garnish kadhi with chopped coriander and serve hot Gujarati kadhi with rice or phulka.

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