Khadi is a light and delicious curry made with sour Yogurt, Gram Flour and some spices. Sugar is generally added to many of the Gujarati dishes and it is added to this Khadi also. Khadi gives good cooling effect to the body and is very good to have it in summer. It is a quick and easy dish to make and goes well with Rotis, Rice, Pulav etc.
Yogurt (Curd) – 1 cup
Ginger – ¾ inch and Green Chilli – 2 (crushed together)
Jeera – ½ tsp
Turmeric Powder – 1/8 tsp
Sugar – 1 tbsp
Water – 1 ½ cup and 2 cups
Besan (Gram Flour) – 4 tbsp
Salt – to suit taste
To make Khadi:
Ghee or Oil – 1 tsp
Fenugreek Seeds – 15 to 20 grains
Cumin Seeds – ½ tsp
Asafoetida – 1/8 tsp
Curry Leaves – from1 twig
Cinnamon Stick – 2 inch long piece
Green Cardoman – 3
Cloves – 2
Dried Red Chillies (broken) – 2
Finely Chopped Coriander Leaves – 1 tbsp
Mix the Gram Flour, Ginger and Green Chillies paste, Sugar, Salt, Cumin Seeds and Yogurt. Whisk them into smooth mixture. Add water and mix well again. Keep aside.
Heat the Ghee in a pan. Add Fenugreek Seeds. In another few seconds, add Cumin Seeds. When they start sizzling, add Asafoetida, Curry Leaves, Cinnamon Stick, Cardoman, Cloves and Red Chillies. Add them one after another, not all together.
Add the smoothened Curd. Keep stirring till the Curry thins out.
Serve hot with Roti, steamed Rice etc. Steamed Basmati Rice goes well with this Khadi.
Adjust the texture of the Khadi by adding or reducing water.