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Ingredients Method Notes

Ingredients
  

  • 2-3 stems of Aloe Vera flowers
  • 2 cups yoghurt
  • 3 tablespoons besan/Gram flour
  • 1-2 teaspoon sugar (depending on taste and sourness of the yoghurt)
  • 3 teaspoon ginger+green chilli paste
  • 1 teaspoon oil ( to temper Aloe Vera flowers)
  • 2 teaspoon ghee (to temper Kadhi)
  • 1 teaspoon jeera/cumin seeds
  • 1 teaspoon methi/fenugreek seeds
  • 1/2 teaspoon asafoetida
  • 1/4 teaspoon turmeric,  fresh to powder (optional)
  • 1 spring curry leaves
  • 3 cloves
  • 1 inch cinnamon stick
  • 2-3 whole red chillies
  • salt to taste
  • coriander springs to garnish

Method
 

  1. Note that the entire dish has to be made on a medium to low heat.
  2. Pluck/separate the flowers of Aloe Vera flowers from its stalk.  Give a rough to the flowers and the delicate part of the stalk
  3. In a deep vessel bring 3 cups of water to boil. In the boiling water add the chopped flowers and stalk. Boil or a minute and drain. Discard the water.
  4. In a deep pan whisk together yoghurt and gram flour. Whisk vigorously to break flour lumps. Add 2 teacups of water to the yoghurt mix. Add the balance 2 teaspoons ginger-chilli paste, turmeric, salt and sugar. Keep aside.
  5. In a kadhai heat 1 teaspoon oil and add the boiled flowers, 1 teaspoon ginger chilli paste and salt to taste.
  6. Let the flowers sweat a bit.
  7. Add the yoghurt mix to the flower mix, keep the flame low and keep stirring until the mixture thickens. This should take around 10 minutes. Once the Gram flour is cooked the mixture shall thicken and will not scale on the bottom. Until then the mixture should  be continuously  stirred.
  8. To prepare the  tempering for the Kadhi heat a small kadai, add the ghee, once the ghee heats up in quick succession  add the jeera and methi seeds, cloves, cinnamon stick, asafoetida, broken red chillies and spring of curry leaves. Once every thing splutters add it to the Kadhi to the sound of sizzle…
  9. Cook the Kadhi for a few minutes or until it boils for a 5-7 minutes. Check the balance of salt, sugar and sourness and adjust the taste accordingly. The Gujarati Kadhi is on the sweeter side.
  10. Transfer the Kadhi to a serving bowl and garnish with coriander.
  11. Serve with atta or millet roti or rice or khichdi..

Notes

Ghee is essential part of Gujarati Kadhi, we always temper Kadhi with ghee.
Gur/jaggery instead of sugar can be added as sweetener. The Kadhi might change colour if the jaggery is dark coloured.