Gujarat Recipes
Gujarati Kadhi - (Gram Flour Gravy)  
Serves 4

2 tablespoon(s) bengal gram flour (besan) ½ teaspoon(s) each of asafoetida
and turmeric powders
2 cup(s) yoghurt, preferably sour 2 tablespoon(s) ghee (clarified
4 cups water 1 red chilli(es) broken into pieces
2 teaspoon(s) grated ginger 4 curry leaves (kadi patta)
2 green chilli(es) slit or chopped fine salt to taste
2 teaspoon(s) sugar or to taste finely chopped coriander leaves to
1 teaspoon(s) each of mustard seeds and
cumin seeds

Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.


Energy (Kcal)


Carotene ( μg )


Protein (g) 3.24 Vitamin C (mg) 0.58
Carbohydrate (g) 8.85 Mg  (mg) 26.68
Fat (g) 9.96 Na  (mg) 21.49
Fibre (g) 0.32 K  (mg) 119.0
Minerals (g) 0.66 Mn  (mg) 0.25
Calcium  (mg) 80.25 Zn  (mg) 0.22
Phosphorus  (mg) 74.85 Cr  (mg) 0.003
Iron  (mg) 0.70