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add  ankola  aruna  besan  boil  cumin  curdles  gujrati  indian  kadhi  kadi  low  make  nice  powder  shilpa  sour  taste  temple 
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Comments on: Gujrathi kadhi

Indian and Konkan authentic home-made Food Recipes passed on from mom to daughter and son for generations

Last Build Date: Sat, 17 Mar 2018 11:37:49 +0000


By: dipsy

Sun, 30 Dec 2012 14:22:53 +0000

I make it with crushed jaggery. Add it just before boil. Also if curd is not sour you can add Kokkam syrup/ juice. To retain the whiteness in kadhi, try rice flour instead of besan. Like Shilpa says, low is results in good flavor.

By: Shilpa

Thu, 24 Nov 2011 03:25:27 +0000

I cook it on low heat and keep mixing once in a while

By: Shilpa R

Wed, 23 Nov 2011 09:06:39 +0000

Hi there ... iv tried various variations.... i just have one question.. often the mixture curdles while cookin/ bringin to a boil.... how to avoid that or what to do/ follow so that doesnt happen...... i always wonder when i have the typical guju kadhi at functions / restaurants ... how do they get sucha perfect consistency and taste .. i have wanted to make it that way at home but most often while on th gas .... it curdles... is there a tip to that.... slow /med /high flame? kindly let me know .. thanks :)

By: Swanand

Thu, 28 Jan 2010 06:40:50 +0000

The buttermilk or yogurt that I get from the supermarket is not sour, How do I make it sour or from where can I buy it.Do we get it at Indian store? which brand? Thanks!

By: Spicee

Tue, 29 Jul 2008 20:18:24 +0000

I have always been a fan of Gujrati cooking, my dadi being a Gujrati. I would also add a piece of clove and some dalchini powder. I wonder if some people also use jaggery to give the sweet taste, instead of sugar?

By: Rohini

Tue, 22 Jul 2008 07:01:12 +0000

Thank you very much... My kadi turned out really yummy!!!!!

By: Gayathrikarthik

Thu, 29 Nov 2007 06:43:41 +0000

Hii folks, i really loved this gujju's kadhi. one more secret for flavour from cumin seed is which my grandma always used to do while tadka[seasoning] is before put in oil or ghee just keep the cumin seeds in ur palm n crush it by both the hands.then u do seasoning out of this cumin. its a excellent flavour!! thanks n send more recipies like this to me i like simple north indian dishes. have a nice days folks. SPl thanks to Aruna also.

By: Reshma

Tue, 20 Feb 2007 15:23:03 +0000

Hi, I was really amazed to see the Ankola Temple on this site (I know I'm too late). Actually my mom is from Ankola & her acestors used to be incharge of the temple. So felt really very nice. Apart from this, the recipes are really great.

By: sangeetha

Mon, 08 Jan 2007 05:31:45 +0000

hi some add araroot powder instead of besan...which tastes better than besan.can try gujrati friend also adds mooli (radish ) pieces while boiling gives a different taste.

By: Aruna

Mon, 08 Jan 2007 02:29:50 +0000

Manjula ...I have a detailed recipe of pakodi kadi which you requested. I can email it to you.