Kadhi Chutney

1. 1

   Step 1

   • a.Prepare the besan-yogurt mixture
   • b.In a mixing bowl, add the yogurt and whisk until it's smooth and free of lumps.
   • c.Add the besan (chickpea flour) and whisk again vigorously to create a smooth paste.
   • d.Gradually add 2 cups of water, whisking continuously to combine everything without lumps.
   • e.Stir in the sugar, salt, turmeric powder, and ginger-green chilli paste. Mix well.
2. 2

   Step 2

   • a.Cook the kadhi chutney
   • b.Pour the mixture into a medium-sized saucepan or pot.
   • c.Place it on the stove over medium heat. Bring it to a boil, stirring constantly to prevent it from sticking to the bottom.
   • d.Once it boils, reduce the heat to low and let it simmer for 10-12 minutes.
   • e.Continue to stir occasionally until the chutney thickens to a coating consistency. It should be thick but still pourable.
3. 3

   Step 3

   • a.Make the tempering (tadka)
   • b.While the chutney is simmering, heat ghee or oil in a small pan over medium-high heat.
   • c.Add the mustard seeds and let them crackle and pop, which should take about 30 seconds.
   • d.Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
4. 4

   Step 4

   • a.Combine and serve
   • b.Carefully pour the hot tempering over the thickened kadhi chutney. Be cautious as it will sizzle.
   • c.Stir well to incorporate the tempering.
   • d.Garnish with freshly chopped coriander leaves.
   • e.Serve the Kadhi Chutney warm or at room temperature with khaman dhokla, patra, or other Gujarati snacks.

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