Kadhi and Khichdi is another staple in many parts of the country, though the specific combination and way of making described below is typically Gujju. The khichdi is always made with dal and rice, though the tempering differs from region to region. The kadhi, is always made with buttermilk, but is sweet only in Gujarat. But no matter what, on a cold winter evening, no other meal combo comes close as the perfect dinner.
We also make kadhi in place of dal some days at lunchtime. It pairs well with the bhindi shaak mentioned earlier. And it works well when you have leftover yoghurt/ dahi that is turning sour.
Khichdi follows in the next post.
Sweet Kadhi (for 4-5 people)
Mix 2 cups of buttermilk/ blended plain dahi/ yoghurt with 3 cups of water. It should be blended smooth, no lumps. Check for the sourness of the mixture, if very sour*, add another cup of water.
Start to boil in a large-ish pan. Add salt and then check sour-ness again.
When warm, add 2 heaped tbsps of besan/ gram flour and blend again**. We use a hand held blender but it can also be churned.
Add table tennis ball sized piece of jiggery (or 3 tsps of sugar), some curry leaves, 2 large green chillies slit in half, 1 tbsp chopped coriander.
Then we temper. In a small pan or whatever, add 2 tsp of ghee/ butter (you can replace 1 tsp of ghee with 1 tsp of oil). When its hot, add ½ tsp mustard seeds, 1-2 clove, ½ inch piece of cinnamon, ¼ tsp methi/ fenugreek seeds, ½ tsp jeera/ cumin seeds. Add to boiling yoghurt mixture.
Check the balance of spices. Add more jaggery, chilli, salt according to your taste.
Let the pot boil for another 10 mins. At the end of it, you should have a smooth blend, which just about coats the back of the spoon. If the kadhi is too thin, add another tsp of besan/ gram flour mixed in a little water. If too thick, add some more water.
As with the dal, the ideal kadhi is neither too thick nor thin, neither to sweet, hot or sour. It should be just right. But of course, ‘just right’ is largely a matter of personal preference.
* With ‘very sour’ being the taste that makes you screw up your face!
** Besan/ gram flour and buttermilk belong to two separate categories of food (in terms of heating/ cooling/ whatever) that must not be cooked together, according to Jain dietary laws. Also, if the buttermilk is cold, the besan will not mix properly. So, whichever reason you may choose to believe, let the buttermilk turn lukewarm before you add the besan.