Lot of Gujarati and marwadi households end up making this delicacy for lunch or dinner. I myself love it. It’s a thick soup kinda consistency made of bengal gram flour. It has 2 versions the gujju sweet one or Marwadi tangy n spicy one. People make it with pakodas or just plain; I love mine loaded with veggies. This is served with steamed rice.
1 onion cut into half n thinly sliced
1 par boiled carrot chopped into small pieces
6 par boiled florets of cauliflower chopped
1/2 par boiled radish thinly sliced
Half cup par boiled peas
1 tbspn ghee
For kadhi base-
2 cups dahi
1 serving spoon of gram flour
2 glasses water
2-3 green chillies
1 medium sized piece of ginger
7-8 cloves garlic
3/4 tsp Turmeric
1/2 tsp Red chilli powder
Put all the ingredients of the Base in a container and use hand blender till everything is blended perfectly and the garlic, chilli n ginger are minute.
Now take a deep pan and add ghee and mustard seeds…once the seeds splatter add 1/2 tsp hinges and need leaves. Once the leaves crackle add onions and saute. Once partially cooked add all the remaining veggies and mix for 1-2 mints on high flame.
Now add the base to this pan and constantly keep stirring till it comes to a boil on high flame. If u stop stirring before the first boil comes then your buttermilk will curdle up. Once the first boil comes then reduce the flame to low and let it simmer for 5-8 mints.
Garnish it with freshly chopped coriander leaves and serve with steamed rice.
If you want it sweet add a piece of jaggery to it. Sugar is never used for this. Enjoy!!