Gujarati Kadhi Kit

Gujarati Kadhi Kit

Serving Size: 150 g (cooked) Servings per Kit: 2–3 Ready in: 30 minutes

Ingredients: Chickpea Flour, Jaggery, Salt, MUSTARD, Cumin, Cinnamon, Red Chillies, Fenugreek, Asafoetida, Cloves, Curry Leaves.

Allergen Information: For allergens, including cereals containing gluten, see ingredients in BOLD. Allergens given are indicative only. This product is manufactured in a facility that processes other products which may contain soy, dairy, wheat, tree nuts, peanuts, eggs, mustard, sesame and may contain traces of all of the above.

Note: The shopping list provided is for reference. Dairy ingredients can be substituted with plant-based alternatives to make the dish vegan. Optional vegetables can be added according to preference.

• In a mixing bowl combine the yoghurt with Pack 1 and whisk well until no lumps remain.

  Add 1 cup of water and mix well.

• In a saucepan heat ghee on medium heat, add Pack 2 and let crackle.

  Gradually pour the prepared yoghurt mixture into the saucepan whilst mixing well.

  Bring the mixture to a boil for 2 minutes, while stirring continuously.

• Add *garlic, *chilies. Reduce the flame and simmer for 10 to 12 minutes, whilst stirring occasionally. Adjust consistency with water according to preference.

  Garnish with coriander and serve hot with roti, puran poli, khichdi or rice.

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Spice Genie Gujarati Kadhi Kit

1 Cup Yoghurt

1 tbsp Coriander Leaves (chopped)

1.5 tsp Ghee (clarified butter)

           *Optional

1 tsp *Garlic (chopped) 1 *Green Chili (slit lengthways)

Gujarati Kadhi is a yoghurt-based curry with a sweet and tangy flavor.

Use slightly sour yoghurt or add lemon juice for tang.

Mix yoghurt and gram flour thoroughly to avoid lumps.

Cook on low to medium heat, stirring continuously to prevent curdling.

Aim for a thinner consistency by adjusting water.

Use fresh coriander leaves for freshness.

Dietary Substitutions: To accommodate individual dietary needs, replace ghee with oils such as olive, canola, or vegetable oil, margarine, or coconut oil.

Yoghurt Alternatives: Consider substitutes like coconut, Soy, or almond yoghurts.

Serve with steamed rice, khichdi, or rotis.